My first Cockluck, #5

This was our first time hosting and our very first time experiencing it. For the group it was their fifth one. Above is my cocktail that I had created:
The Sloe Poke
2 oz Haymens Sloe gin
1.5 oz St. Germaine Eldeflower Liqueur
0.5 oz mint simple syrup
Splash of soda water
Shake over ice, strain into a coupe, then add the splash of soda water, and garnish with a mint leaf and a luxardo cherry.

John #2: A Pear of Gingers
1.0 oz Old Tom gin
1.0 oz St. Elizabeth Allspice Dram
1.75 oz pear-ginger-apple cider or pear juice
0.5 oz lime juice
Shake over ice, strain into a coupe, and garnish with an orange peel.
Michelle: Aviation
2.0 oz gin
0.5 oz Luxardo Maraschino
0.5 oz oz lemon juice
0.75 oz Creme Yvette
Combine gin, Luxardo, and lemon juice, shake with ice, stain into a couple. Slowly pour Creme Yvette down the inside of the glass so it pools in the bottom. Garnish with a Luxardo cherry and a paper airplane.

Holly: Chinese 5-Spice Sazerac
2.0 oz bourbon (used Jefferson’s)
0.5 oz homemade Chinese 5-spice syrup*
Glass rinse of absinthe
2 dashes orange bitters (used Fee Brothers)
Coat the inside of a rocks glass with a splash of absinthe. Combine Watershed bourbon, Chinese 5-spice syrup, and bitters. Stir to incorporate. Add ice, and garnish with an orange peel and a cinnamon stick, or fresh-picked autumn maple leaf.
*Chinese 5-spice syrup:
Add 1.5 tbs Chinese 5 spice to 1 pint of simple syrup, shaken vigorously while hot to incorporate
Laura: New York Shrub
0.5 cup Balsamic Vinegar Reduction*
1.5 oz Rittenhouse Rye
0.75 oz Fresh Lemon Juice
1.5 oz Simple Syrup
*Pour balsamic vinegar into small saucepan, bring to a boil. Let simmer until reduced by half, about 10 minutes. Let cool to room temperature.
Pour rye, lemon, simple syrup, and 1 barspoon of balsamic reduction into a cocktail shaker. Fill with ice and shake until well chilled, about 15 seconds. Strain into a coupe or over ice.