Arsenic and Old Lace
Violet perfume threads through a dry gin Martini while a discarded absinthe rinse leaves only an anise shadow, making this modern normalization much lighter than the startling 1941 namesake.
- Glassware
- Coupe glass
- Strength
- 34% ABVBefore dilution
- Garnish
-
- Lemon twist Express the peel oils over the drink and retain the twist.
Ingredients
- Dry gin 60 ml
- Dry vermouth 22.5 ml
- Crème de violette 7.5 ml
- Absinthe 5 ml
Preparation
- Add the absinthe to a chilled coupe, rotate it to coat the interior, and discard the excess.
- Stir the gin, dry vermouth, and crème de violette with cubed ice until thoroughly chilled and diluted.
- Strain into the prepared coupe.
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