Shake and strain into a cocktail glass.

• 1 oz gin
• 1 oz Cointreau
• 1 oz Lillet blanc
• 1 oz lemon juice
• 1 tsp absinthe

Shake and strain into a cocktail glass.

• 1 ½ oz Jamaican dark rum
• ¾ oz light rum
• ½ oz Cointreau
• ½ oz Velvet falernum
• ⅛ tsp absinthe
• ½ oz lime juice
• 1 dash Angostura bitters

Shake and strain into a crushed ice-filled rocks glass. Cherry garnish.

• 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.