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.

Origin: Ryan Maybee, Manifesto, Kansas City, MO

• 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.

• 2 oz gin
• ½ oz lime juice
• ¼ oz simple syrup
• 7 fresh mint leaves
• 2 oz ginger beer
• 2 oz fizz water

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.

• 2 oz gin
• ¾ oz lime juice
• ⅓ oz simple syrup
• 3 drops rose water
• 3 drops Angostura bitters
• 3 slices cucumber
• 6 mint sprigs
• 1 pinch salt

Muddle the cucumber with the salt in a cocktail shaker. Spank the mint and drop it in. Add the remaining ingredients and allow to sit for 30 seconds. Add ice, shake, and double-strain into a cocktail glass. Garnish with a floating mint leaf and place one drop of rose water on the leaf. Float 3-5 more drops of Angostura bitters on the drink.