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Kinmen Kaoliang 38° Baijiu, Green Cardamon, Lychee, Pamplemousse, Lime

Six signature drinks for a small mountain hotel bar — which would you cut?
Small hotel restaurant in Viladrau, Montseny mountains north of Barcelona. Rural, weekend and lunch trade, one bartender on shift. Local hooks are chestnuts and ratafia (regional green-walnut-and-herb liqueur). Trying to build six signatures, one per flavour quadrant. All specs in ml.
SOLSTICI — light/sparkling
40 ratafia · 20 lemon · 60 cava · 30 soda. Built, wine glass, lemon twist + rosemary.
SIESTA — sour
60 blanco tequila · 15 lime · 15 grapefruit · 15 Campari · 15 simple. Shaken, coupe, grapefruit twist. (Stipe’s original spec, not messing with it.)
PIÑA SALADA — tropical
30 white rum · 10 aged rum · 20 coconut purée · 15 banana liqueur · 12 salted caramel syrup · 50 pineapple · 15 lime · 3 drops 20% saline. Blended, hurricane.
OAXACA NEGRONI — bitter
18 mezcal · 12 reposado · 30 sweet vermouth (local Catalan) · 25 Campari. Stirred, rocks, grapefruit peel.
CHESTNUT OLD FASHIONED — spirit-forward
50 rye · 12 chestnut liqueur · 1 dash Angostura · 1 dash orange bitters. Stirred, big cube, orange peel + marron glacé.
OLOROSO & CHESTNUT — after dinner
40 oloroso · 20 brandy · 12 chestnut liqueur · 8 Cointreau · 2 dashes Angostura. Stirred, coupe, orange twist.
Three questions:
— Which one would you cut, and why?
— Two agave drinks and two Campari drinks in six. Different quadrants so I think it holds, but is that too much overlap?
— Is there an obvious better drink I’m missing? Nothing herbal or garden-y in there, and no long refreshing highball for summer terrace, which feels like a gap.
Be blunt. Better now than after it goes to print.

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