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.

Origin: Marcos Tello

• 1 ½ oz gin
• ½ oz Cherry Heering
• ¼ oz Cointreau
• ¼ oz Bénédictine
• 2 oz pineapple juice
• ½ oz lime juice
• ¼ tsp grenadine
• 1 dash Angostura bitters
• fizz water (optional)

Shake all but the fizz water and strain into a highball glass. Top with fizz water.

• 1 oz Beefeater gin
• 1 oz Tanqueray gin
• 1 oz Old Tom gin
• ¾ oz St-Germain
• ¾ oz grapefruit juice
• ¾ oz lime juice
• ½ oz Fee Brothers grenadine
• ¼ oz ginger syrup
• 1 dash Angostura bitters

Shake and strain into a large cocktail glass. Lime wheel and cherry garnish.

• 2 oz Jamaican rum
• 1 oz falernum
• 1 oz lime juice
• 1 dash Angostura bitters
• 6 drops absinthe
• 1 oz ginger beer

Combine all but the ginger beer in a highball glass. Fill the glass with crushed ice and swizzle. Top with the ginger beer and garnish with two dashes of Peychaud's bitters and a mint sprig. Serve with a swizzle stick.