Stir all except bitters with ice. Garnish with orange peel. 1 drop of lemon bitters on top.
Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass.
Fill a cocktail shaker 2/3 full with ice. Add grapefruit juice, bourbon, and simple syrup. Shake vigorously until well chilled, about 20 seconds. Strain into ice-filled rocks glass, garnish with grapefruit wedge if desired.
Muddle the apple slices. Add the remaining ingredients and stir with ice. Double strain into a coupe and garnish with an apple fan.
2 Cucumber wheels
1.5 oz Tanqueray London Dry Gin
.5 oz Bonal Gentiane-Quina
.5 oz CArpano Antica Formula Vermouth
.75 oz Lemon Juice
.25 oz Oregeat
.25 oz Ginger syrup
1 dash Angostura Bitters
1 dash Orange Bitters
Garnish: 1 Cucumber ribbon, 1 mint sprig, and 1 or 2 drops of Angostura Bitters
In a shaker muddle the strawberry and cucumber wheels. Add the remaining ingredients (except the club soda) short shake with ice, then strain into a high ball glass filled with ice cubes. Top with club soda. Garnish with the cucumber ribbon and mint sprig, then dash the bitters on the mint. Serve with a straw.