Muddle the cucumber in a cocktail shaker. Add the other ingredients and ice, and shake. Double-strain into a cocktail glass. Thin cucumber slice garnish.

• 2 oz gin
• ¾ oz lime juice
• ⅓ oz simple syrup
• 3 drops rose water
• 3 drops Angostura bitters
• 3 slices cucumber
• 6 mint sprigs
• 1 pinch salt

Muddle the cucumber with the salt in a cocktail shaker. Spank the mint and drop it in. Add the remaining ingredients and allow to sit for 30 seconds. Add ice, shake, and double-strain into a cocktail glass. Garnish with a floating mint leaf and place one drop of rose water on the leaf. Float 3-5 more drops of Angostura bitters on the drink.

• 2 oz gin
• ¾ oz Aperol
• 1 tsp Cynar
• 3 large basil leaves

Muddle the basil leaves in a cocktail shaker. Add the other ingredients and ice, and shake. Double-strain into a cocktail glass. Basil leaf garnish.

• 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.