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

Origin: Chris Hannah Arnaud’s French 75, New Orleans

• 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 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.

• 2 oz gin
• ½ oz Cynar
• ½ oz dry vermouth
• 4 slices cucumber
• ½ pinch salt

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.