2/3 Dry Gin. (1 1/2 oz Tanqueray)
1 Dash Absinthe. (Lucid Absinthe)
1 Teaspoonful Fresh Cream.
1/3 Italian Vermouth. (3/4 oz Cinzano Rosso)
Shake well and strain into cocktail glass.
I was making dinner and had some fennel fronds around, so I dropped a couple on top as a garnish.
This was kind of weird.
Cream, Gin, Sweet Vermouth, and Absinthe really isn’t a combination I would think of.
It’s not a bad cocktail; but, really didn’t do a lot for me, either. I’d say, probably, I would greatly prefer it without the cream, thank you very much.
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.