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

Origin: Raul Tamayo, Absinthe, San Francisco

• 2 oz Martin Miller's gin
• ½ oz crème de framboise
• ¼ oz green Chartreuse
• ¼ oz maraschino
• ½ oz lime juice

Shake and strain into a cocktail glass.

• 1 oz Blue Coat gin
• ¾ oz green Chartreuse
• ¾ oz maraschino
• ¼ tsp absinthe
• 1 oz lime juice
• 1 oz egg white

Dry shake fiercely to emulsify the egg white. Add ice, shake again, and double-strain into a cocktail glass.

• ¾ oz gin
• ¾ oz maraschino
• ¾ green Chartreuse
• ¾ oz lime juice

Shake and strain into a cocktail glass.