Stir and strain into an ice-filled rocks glass. Twist a lemon peel over the top and drop it in.

Origin: Cameron Bogue, Bar Pleiades, New York

• 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.

• 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 rye
• 1 oz dry vermouth
• ¼ oz maraschino
• ¼ oz Cynar

Rinse a cocktail glass with the Cynar and dump the excess. Stir the other ingredients and strain into the glass.