Pour everything but the fizz water into an ice- filled highball glass and stir. Top with the fizz water and garnish with a lime wheel.

Origin: Dale DeGroff

• 1 oz gin
• ½ oz Cointreau
• 1 oz grapefruit juice
• ½ oz lime juice
• ½ tsp sugar
• 4-6 fresh basil leaves
• ½ oz fizz water

Muddle the basil leaves with the sugar in a cocktail shaker to create a sort of paste. Add the other ingredients minus the fizz water, and ice. Shake and double-strain into a cocktail glass. Top with the fizz water and garnish with a small basil leaf.

• 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.

• ¾ oz gin
• ¼ oz Pimm's No. 1
• ¼ oz Velvet falernum
• ¼ oz Cointreau
• ¼ oz grapefruit juice
• ¼ oz cranberry juice
• ¼ oz lemon juice
• 1 dash orange bitters
• 1 dash peach bitters

Shake and strain into a cocktail glass. Lemon peel garnish.