Stir and strain into a highball glass half-full of ice. Cucumber slice garnish.

Origin: Ted Kilgore, Taste, St. Louis

• 2 oz Ransom Old Tom gin
• 1 oz Dolin bianco vermouth
• 1 tsp St-Germain
• 1 dash celery bitters

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

• 1 ½ oz Cynar
• ½ oz Domaine de Canton
• ½ oz pineapple juice
• ½ oz lemon juice
• 1 oz ginger beer
• 1 dash Scrappy's celery bitters

Shake the first four ingredients and strain into a highball glass half-full of ice. Top with the ginger beer and garnish with the bitters. Serve with a straw.

• 2 oz bourbon
• 1 ½ oz Cynar
• ¼ oz maraschino
• 2 dashes celery bitters

Stir and strain into an ice-filled rocks glass. Twist a lemon peel over the top and drop it in.