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Rinse a cocktail coupe or martini glass with .25 oz of Grande Absente 69, discard excess and set galss aside. Combine all ingredients in a mixing glass, add ice and stir. Strain up into Absente-rinsed glass. Garnish with orange ribbon and small sprig of mint.
In the bottom of a shaker muddle the fresh mint leaves with the simple syrup, add the rest of the ingredients and ice. Shake and strain into a crushed-iced filled tall glass. Garnish with mint. (I added edible flowers because I cannot restrain myself when it comes to edible flowers in a cocktail) and a straw. By: @spirited_malita
In a shaker, add jam and syrup together and shake with ice to mix and dilute. Set aside. In a separate shaker add lemon, absinthe and gin with ice and shake well. Strain over crushed ice or large rock (your choice!) then slowly layer your jam mixture using a barspoon. Sit back, relax, and take your time. Cocktail and photo by: @andrewscocktails
Shake all but soda with ice in a shaker. Pour over ice filled glass and top with splash of soda. Garnish with edible flowers and mint. By: @spiritedshaker
Chill your shaker. Combine all ingredients except soda in shaker. Dry shake first (I recommend adding a whisking ball). Shake for as long as you can! Remove ball if you used one and shake again with one large piece of ice. Strain into a glass. For Sweetened Apple Juice - Core and quarter one Granny Smith apple. Leave skin on. Blend until liquified with 4 oz of simple syrup and a squeeze or two of lime juice. Strain using cheesecloth or a nut milk bag (my preferred method). Bottle and refrigerate, should keep for about a week. By: @the.sauceress