So named because it makes use of a liqueur from Italy, a Catholic nation; it's a primarily intensely bitter drink of Glenrothes Select shaken with the artichoke liqueur, lemon, and a sparing splash of simple syrup More

This boozy yet balanced drink from Rickhouse Bar in San Francisco has hints of tobacco, smoke, and apple. More

This drink was developed by Cocktail 101 columnist Michael Dietsch and shared on his blog A Dash of Bitters. It's a complex, brooding spin on the Margarita that incorporates Cynar, rhubarb bitters, and orange flower water. More

The Negroni is a classic cocktail composed of equal parts gin, sweet vermouth and Campari. The Trident takes the same formula, but swaps out each of the ingredients. In place of the herbaceous character of gin, the Trident uses the cumin-and-caraway flavors of aquavit ; sweet vermouth is replaced with the nuttiness of dry sherry; and for the bitter edge, Cynar takes the place of Campari. More

If you sat around naming all the bitter ingredients in your liquor cabinet, you might come close to the formula for this Anti-Valentine's Day tipple. Eeyore's Requiem, invented by Toby Maloney of Chicago's Violet Hour, starts with Campari, then adds a dose of barrel-aged Fernet Branca, which is made with gentian, chamomile, bitter orange, myhrr, and saffron, among other things. Not bitter enough for your cynical heart? Maloney takes your Fernet and your Campari and raises you a quarter ounce of artichoke-and-herb based Cynar. Take that, Valentine's day. More