There’s more than one way to spruce up a cocktail. Adding Fernet-Branca is one of those ways, and it’s our favorite of the bunch.

So to ensure your at-home drinking is reaching its full potential, you’ll want to enlist this trio of recipes. Each contains Fernet-Branca, that beguiling, deliciously bitter Italian digestif that blends well with a variety of flavors, from whiskey to rum to coffee.

It’s a fine tool to keep in your back pocket—though some kind of bar cart would probably work better.

Fernet-Branca Colada

1 oz Fernet-Branca
1 oz gold rum
1 1/2 oz pineapple juice
1/4 oz orange juice
1 oz coconut cream (3 parts Coco Lopez to 1 part coconut milk)
1 mint sprig
1 orange half-moon

Add Fernet-Branca, rum, juices and coconut cream to a blender with ice and blend until smooth. Pour into a collins glass and garnish with mint sprig and orange half-moon.

Toronto Cocktail

2 oz rye whiskey
3/4 oz Fernet-Branca
1/4 oz simple syrup
2 strips orange peel

Combine rye, Fernet-Branca and simple syrup in a mixing glass filled with ice. Stir until cold and strain into a cocktail glass. Squeeze orange peel over glass and use as garnish.

The Firlock

1 1/2 oz Fernet-Branca
1/2 oz simple syrup
5 oz cold-brew coffee
1 lemon twist

Stir together Fernet-Branca, simple syrup and cold-brew coffee with ice. Strain into a glass over ice. Serve with a lemon twist.