Stir and strain into a cocktail glass.

Origin: David Santucci

• 1 ¾ oz gin
• ½ oz kirschwasser
• ½ oz apricot liqueur
• ½ oz lemon juice
• 2 dashes orange bitters

Shake and strain into a cocktail glass.

• 1 ½ oz Campari
• 1 oz Dolin bianco vermouth
• ½ oz Tanqueray gin
• ½ oz Cynar
• ¼ oz Fernet-Branca
• 1 dash orange bitters (50/50 Regan’s/Fee Brothers)
• 3 orange peels

Stir the liquids and strain into a cocktail glass. Express the oil from the three peels over the drink and use one to garnish. This one is as bitter as it gets.

• 1 oz Bombay Sapphire gin
• ¾ oz Aperol
• ¾ oz bianco vermouth
• ½ oz Cynar
• 2 dashes orange bitters

Stir and strain into a cocktail glass. Orange peel garnish.