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

Origin: Brian Miller, Death & Co., New York

• 1 oz Old Tom gin
• 1 oz Jamaican rum
• ¾ oz lime juice
• ¾ oz grapefruit juice
• ½ oz orgeat
• ¼ oz ginger syrup
• 6 dashes Angostura bitters
• 6 dashes Peychaud's bitters

Shake all but the bitters with three ice cubes and strain into a pilsner glass. Fill the glass with crushed ice until it cones over the top. Garnish with the bitters.

• 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.

• 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.