Muddle the cucumber, dill, and lime juice thoroughly in a cocktail shaker. Add the gin, St-Germain, falernum, and ice, and shake. Double-strain into a rocks glass and top with the tonic water.

Origin: Ted Kilgore, Taste, St. Louis

• 1 ½ oz gin
• ½ oz Aperol
• 1 oz lime juice
• ⅓ oz simple syrup
• 5 quarter-inch cucumber wheels
• tonic water

Muddle the cucumber in a cocktail shaker. Add the other ingredients (except for the tonic) and ice, and shake. Double-strain into an ice-filled highball glass and top with tonic water. Cucumber wheel garnish.

• 1 ½ oz Broker's gin
• ½ oz absinthe
• ½ oz Velvet falernum
• ½ oz lime juice

Shake and strain into a cocktail glass. Garnish with a stick of black licorice.

• 1 ½ oz Beefeater gin
• ½ oz Velvet falernum
• 1 ½ oz orange juice
• 1 oz lemon juice
• ¼ oz egg white
• 3 dashes Angostura bitters

Shake maniacally to emulsify the egg white and strain into a cocktail glass. Orange peel garnish.