Muddled fruit and ginger? Sounds like a delicious summertime combination to me! This cocktail (by LA’s own Marcus Tello) is worth the effort.

Charmides by Marcus Tello of The Doheney

1 part Pernod Absinthe
Seedless green grapes
1 dash Angostura bitters
1 ½ parts Beefeater Gin
¾ part ginger syrup
½ part fresh lime juice
Soda water
Candied Ginger

Muddle grapes, Pernod, and bitters. Add gin, ginger syrup, and lime juice. Shake & strain into an ice-filled Collins glass. Top with soda water and garnish with grapes and candied ginger.