pie o myThis variation on the classic Crusta introduces artichoke-based Cynar and a few fresh mint leaves to the glass.

1 oz. rye whiskey
1 oz. Cynar
¾ oz. fresh lemon juice
3/8 oz. orange Curacao
3/8 oz. maraschino liqueur
5-6 fresh mint leaves
Tools: shaker, strainer
Glass: coupe half-rimmed with superfine sugar
Garnish: long lemon peel and mint sprig

Combine all ingredients in a shaker and shake with ice. Strain into a sugar-rimmed glass and garnish by expressing the lemon peel over the drink and wrapping it around a mint sprig before placing on the glass.

Brynn Smith, Sotto, Los Angeles