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.

Origin: Whistler, Chicago

• 1 ½ oz El Maestro Serra oloroso sherry
• ½ oz Hayman's Old Tom gin
• ½ oz St-Germain
• ½ oz Cynar
• 2 dashes Bitter Truth celery bitters

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

• 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.

• 2 oz gin
• ½ oz Cynar
• ¼ oz Domaine de Canton
• ¼ oz St-Germain

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