Muddle the basil leaves with the simple syrup in a rocks glass. Fill with ice. Add the absinthe, St-Germain, and lime juice. Top with ginger ale and garnish with the grapes.

• 2 oz Bulleit bourbon
• ¾ oz St-Germain
• ¾ oz grapefruit juice
• ½ oz lemon juice
• 1 tsp simple syrup
• ¼ tsp Regan's orange bitters
• 1 tsp absinthe

Rinse a cocktail glass with the absinthe and dump the excess. Shake the remaining ingredients and strain into the glass.

• 1 ½ oz London dry gin
• 1 oz Pernod absinthe
• ¾ oz ginger syrup
• ½ oz lime juice
• 1 dash Angostura bitters
• 5 seedless green grapes
• fizz water

Muddle the grapes with the absinthe and bitters in a cocktail shaker. Add the gin, ginger syrup, lime juice, and ice. Shake and double-strain into an ice-filled highball glass. Top with fizz water and garnish with grapes.

• 2 oz Plymouth gin
• ¼ oz Pernod absinthe
• ¾ oz lime juice
• ¾ oz rock candy syrup
• 1 mint sprig

Gently muddle the mint with the other ingredients in a cocktail shaker. Add ice, stir, and strain into a cocktail glass.