Rinse a rocks glass with the absinthe and dump the excess. Fill the glass with ice. Shake the other ingredients and strain into the glass. Garnish with a two-inch slice of fresh ginger.

Origin: Enzo Lim, Maharlika, New York

• ¾ oz Pernod absinthe
• ¾ oz Bénédictine
• ¾ oz Aperol
• ¾ oz pineapple juice
• ¾ oz lemon juice
• 1 egg white
• 4 drops rose water

Dry shake all but the rose water furiously to emulsify the egg white. Add ice and shake again. Strain into a cocktail glass and garnish with the rose water.

• 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.

• 2 oz Cocchi sweet vermouth
• ½ oz Fernet-Branca
• ¼ oz absinthe
• ¼ oz lemon juice

Shake and strain into a rocks glass containing a few ice cubes.