Deliciously bitter and orangey with a hint of mint. This sipper originated at The Violet Hour in Chicago at the hands of Toby Maloney, owner of that bar and many others.

• 1 ½ ounce Campari
• ½ ounce London dry gin (Tanqueray)
• ¼ ounce Cynar
• ¼ ounce Fernet Branca
• 1 ounce Dolin Blanc Vermouth
• 15 drops orange bitters
• 3 strips orange peel

In a mixing glass with ice, add all ingredients except the orange peels. Stir until chilled and strain into a coupe. Twist all the orange peels over the drink to express the oils. Discard the peels.

All cocktail photos by Lisa Denkinger

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Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/