**Stir ingredients with ice and strain into a chilled cocktail glass. Express an orange peel over the drink and discard. Garnish with a floating chile slice.
**Dry shake the gin, grenadine, bitters, lemon and lime with the egg white. Add the heavy cream, ice and shake really well. Add 2.0 oz soda water to the bottom of an absinthe rinsed Collins glass. Strain the mixture over the soda from a great enough height to create the coveted ‘fizz’. Serve with a straw.
**In a small mixing tin muddle the bell pepper with the lime and agave. Add the spirits and shake well with ice. Double strain into a chilled coupe. Garnish with a dehydrated lime wheel and a fresh herb bouquet.
**Build all ingredients over a large format cube in a mezcal rinsed double rocks glass. Stir to dilute, chill and integrate. Garnish with a lemon and orange peel arranged like rabbit ears.
**In a small mixing tin muddle the pineapple with syrups and limejuice. Add Mexigin and shake with ice. Strain over fresh crushed ice in a pilsner style glass. Insert two straws. Layer angostura bitters on the top of the drink before crowning with more crushed ice. Garnish with a sprig of mint and freshly grated nutmeg.