Shake the first four ingredients and strain into a cocktail glass half-rimmed with salt. Float the bitters. Lemon peel garnish.

• 2 oz gin
• ½ oz dry vermouth
• ½ oz sweet vermouth
• ½ tsp orange curaçao
• ½ tsp lemon juice
• 1 dash Angostura bitters

Stir and strain into a cocktail glass.

• 1 oz bourbon
• 1 oz dry vermouth
• ½ oz crème de mure
• ½ oz lemon juice

Shake and strain into a cocktail glass.

• 2 oz bourbon
• ¼ oz créme de mure
• ¼ oz orange curaçao
• 2 dashes Angostura bitters
• 2 oz orange juice
• 4 fresh mint leaves

Gently muddle the mint with the two liqueurs in a cocktail shaker. Add the other ingredients and ice, and shake. Strain into a rocks glass. Mint sprig garnish.