Stir and strain into a cocktail glass. Twist a grapefruit peel over the top and drop it in. Brendan Pratt, Lineage, Boston

• 1 ½ oz Beefeater gin
• ½ oz Campari
• ½ oz Punt e Mes
• ½ oz Martini & Rossi sweet vermouth
• 2 dashes orange bitters

Stir and strain into a rocks glass. Orange slice garnish.

• 1 oz Campari
• 1 oz Fernet-Branca
• ½ oz gin
• ½ oz sweet vermouth
• ½ oz dry vermouth
• 2 dashes orange bitters

Stir and strain into a cocktail glass. Orange slice 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.