The Bitter End

This recipe was developed by Frank Bonanno, chef-owner of the Green Russell bar in Denver, Colorado. He explains: "With a nod to our favorite Colorado spirits company, we use Leopold whiskey, Domaine De Canton, fresh lime, and Prosecco, topped with Fernet Branca. It's a beautifully layered and balanced cocktail, refreshing to drink, with bit of a kick, and lovely to behold."

To make this drink, mix equal parts Leopold Whiskey and Domaine De Canton ginger liquer. Top with fresh lime juice and Prosecco, finished with a quarter-ounce of Fernet Branca. (Pour it over a spoon to float the bitter liqueur on top of the other ingredients.)