You’ve risked your good rep on the longevity of certain trends (carb-free, Crystal Pepsi, Mel Gibson). Sometimes, it’s best to stick with a sure winner. Like Ginger Rogers, Absinthe Brasserie & Bar’s most popular cocktail. Mixologists Jeff Hollinger and Rob Schwartz have just published The Art of the Bar, a coffee-table tome that shares the recipe. Ginger Rogers 8-12 mint leaves ½ oz. ginger syrup (recipe below) 1 ½ oz. gin ½ oz. fresh lime juice Ginger ale Lime wedge for garnish 1. Put mint leaves in a glass, cover with syrup, and muddle lightly until the mint begins to release its aroma. 2. Fill a glass with ice; add gin and lime juice and top with ginger ale. 3. Using a bar spoon, stir the drink from the bottom up to mix. Garnish with lime wedge. Ginger Syrup 2 ounces ginger, thinly sliced 1 cup sugar 1 ½ cup water 1 ½ tsp. whole black peppercorns 1. Combine ginger, sugar, water, and peppercorns in a medium saucepan over medium heat. 2. Bring to a simmer, stirring until sugar dissolves. Continue simmering for 30-40 minutes or until syrup smells very gingery. 3. Remove from heat and cool. 4. Strain syrup through a sieve, transfer to a bottle, and refrigerate for up to two weeks. Serve these at your next holiday shindig and you might just be redeemed for last year’s ironic reindeer sweater. The Art of the Bar: Cocktails Inspired by the Classics is available online at theartofthebar.com or amazon.com.