Layer in the order listed in an ice-filled rocks glass. Insert a cocktail straw and drink from the bottom.

• 1 oz Lucid absinthe
• 1 oz Kahlúa
• 1 oz Baileys

Shake and strain into a cocktail 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 absinthe
• 1 tsp anisette
• 1 egg white
• 1 oz fizz water

Shake the first three ingredients furiously to emulsify the egg white and strain into a rocks glass. Top with the fizz water.