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

Origin: Scott Diaz

• 1 ½ oz Campari
• 1 oz Dolin bianco vermouth
• ½ oz Tanqueray gin
• ½ oz Cynar
• ¼ oz Fernet-Branca
• 1 dash orange bitters (50/50 Regan’s/Fee Brothers)
• 3 orange peels

Stir the liquids and strain into a cocktail glass. Express the oil from the three peels over the drink and use one to garnish. This one is as bitter as it gets.

• 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.

• 1 ¾ oz Tanqueray gin
• ¾ oz bianco vermouth
• ½ oz Marie Brizard Apry
• ½ tsp orange bitters

Stir and strain into a cocktail glass.