Shake and strain into an ice-filled rocks glass.

Origin: Daniel Boulud

• 2 oz gin
• ¾ oz honey syrup
• ½ oz lemon juice

Shake and strain into a cocktail glass.

• 2 oz blended Scotch
• ¼ oz Laphroaig Scotch
• ¾ oz lemon juice
• ¾ oz ginger-honey syrup

Shake and strain into a cocktail glass. There’s a recipe for making the ginger-honey syrup, but I opt instead to fill a jigger to the ¾ oz mark with equal parts (roughly) ginger syrup and honey syrup.

• 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.