Rinse a snifter with the orange bitters, coating the sides of the glass. Stir the other ingredients and strain into the glass. Orange peel garnish.

• 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 Basil Hayden's bourbon
• ½ oz Carpano Antica Formula sweet vermouth
• ½ oz Cynar
• 4 dashes Fee Brothers Old Fashion bitters
• 2 dashes Regan's orange bitters

Stir and strain into a cocktail glass. Lemon wedge and cherry garnishes.

• 1 ½ oz Grant's blended Scotch
• ¾ oz Cynar
• ¾ oz Punt e Mes
• 1 or 2 dashes orange bitters

Stir and strain into a rocks glass that contains one large ice cube (or several small ones).