Combine gin, sweet vermouth, and Campari in a mixing glass with ice. Stir until chilled. Pour into an old fashioned glass over ice or up, then garnish with a slice of orange peel.

Add gin, dry vermouth, and orange bitters into a mixing glass with ice and stir until very cold. Strain into a chilled cocktail glass. Garnish with a lemon twist.

Add the gin, freshly squeezed lemon juice, simple syrup, and egg white or aquafaba into a shaker and dry-shake. If not using egg white or aquafaba, skip the dry shake and move to the next step. Add ice and then shake again until well-chilled. Strain into a coupe glass. Garnish with a lemon twist and a few decorative drops of Angostura bitters.

Chill cocktail shaker and Champagne flute in freezer. Fill the chilled cocktail shaker with ice, gin, lemon juice, and simple syrup. Cover and shake until the outside of the shaker has frosted. Fill chilled glass half full with ice; strain into glass. Top with champagne and garnish with a lemon slice.

Stir all ingredients with ice and strain then into a chilled Nick and Nora glass.

Add gin, lime juice, and simple syrup to a shaker with ice and shake until chilled. Strain into a chilled cocktail glass if drinking neat or a rocks glass over fresh ice. Garnish with a lime wheel.

Muddle mint leaves and lemon juice in a shaker. Add gin and simple syrup with ice, and shake until chilled. Strain into a chilled cocktail glass. Garnish with a mint sprig.

Combine all ingredients in a shaker and dry shake. Add ice and shake vigorously until chilled. Strain into a chilled cocktail glass. Garnish with raspberries.

Fill a cocktail shaker halfway with ice. Add gin and lime juice and shake until chilled. Strain into a tall glass filled with ice. Top with club soda. Garnish with lime wheel.

Add gin and dry vermouth into a mixing glass with ice and stir until chilled. Strain into a chilled cocktail glass. Garnish with a cocktail onion.