1 Dash Absinthe (Verte de Fougerolles)
1 Dash Angostura Bitters
1/2 Dry Gin (1 1/2 oz Boodles Gin)
1/2 Caperitif (1 1/2 oz Dubonnet Blanc)
Shake (stir, please) well and strain into cocktail glass. Add a Cherry.
Boodles and Absinthe go very well together. As I am well known for enjoying Martini variaions, it will probably be no surprise to anyone that I quite enjoyed this cocktail. Though, I could do without the cherry.
My Lillet Blanc was getting tired tasting, so I thought I would give Dubonnet Blanc a try as a Caperitif Substitute. It’s an interesting difference and a nice change. The citrus is much stronger in the Lillet, and it also seems sweeter.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.