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

Origin: Paul Manzelli

• 1 oz Lemon Hart 151 rum
• 1 oz Cynar
• 1 oz Punt e Mes
• 1 dash Regan's orange bitters
• 1 dash grapefruit bitters
• 1 tsp Campari

Rinse a cocktail glass with the Campari and dump the excess. Stir the other ingredients and strain into the glass. Lemon peel garnish.

• 1 oz Cynar
• 1 oz Gran Centenario añejo tequila
• ½ oz fino sherry
• 5 dashes Regan's orange bitters

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.