Stir and strain into a cocktail glass.

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

• ¾ oz Averna
• ¾ oz Carpano Antica Formula sweet vermouth
• ¾ oz Campari
• ¾ oz Velvet falernum
• 1 dash orange bitters

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

• 1 ¼ oz green Chartreuse
• ½ oz falernum
• 1 oz pineapple juice
• ¾ oz lime juice

Build in a crushed ice-filled highball glass and swizzle. Serve with a swizzle stick.

• 1 ½ oz rye
• 1 oz apricot liqueur
• ½ oz Averna
• ½ oz Angostura bitters
• ¼ oz Laird's applejack
• ¼ oz Campari

Rinse a rocks glass with the Campari and dump the excess. Add ice and the remaining ingredients. Orange peel garnish.