Gently muddle the mint, syrup, and lime juice in a highball glass. Add ice and pour in the gin. Stir. Pour in the ginger beer and fizz water. Lime wedge garnish.

Origin: Audrey Saunders, Pegu Club, New York

• 2 oz gin
• 1 oz heavy cream
• ½ oz lemon juice
• ½ oz lime juice
• ⅓ oz simple syrup
• 1 egg white
• 3 drops orange flower water
• fizz water

Shake all but the fizz water furiously for at least one minute to emulsify the egg white. Strain into an ice-filled highball glass and top with fizz water.

• 2 oz Beefeater gin
• ¾ oz lime juice
• ½ oz simple syrup
• 2 slices red bell pepper
• leaves from 1 mint sprig

Muddle the pepper slices with the simple syrup in a cocktail shaker. Add the lime juice, mint, gin, and ice. Shake. Double-strain into a cocktail glass. Red bell pepper slice garnish.

• 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.