Gently muddle the rosemary with the Chartreuse in a rocks glass, leaving the rosemary intact for garnish. Fill the glass half full with cracked ice. Shake the remaining ingredients and strain into the glass.

Origin: Jamie Boudreau

• 1 oz gin
• ¾ oz green Chartreuse
• ¾ oz sweet vermouth
• 1 dash orange bitters

Stir and strain into a cocktail glass. Garnish with a cherry and lemon peel.

• 2 oz gin
• ¾ oz Amer Picon or Torani Amer
• ½ oz maraschino
• ¼ oz Cointreau
• 1 dash orange bitters

Stir and strain into a cocktail glass. Flamed orange peel garnish.

• 2 oz gin
• ½ oz Dubonnet rouge
• ¼ oz maraschino
• 1 dash orange bitters

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