2 Dashes Angostura Bitters.
6 Dashes Grenadine. (2 barspoons homemade Grenadine)
1 Liqueur Glass Absinthe. (1 1/2 oz Kubler Absinthe)
Shake well and strain into cocktail glass.
Wow, is that not a menacing, muddy, brown-ish red color?
“Oh yeah, if you can’t drink this, you’re a pansy!” is about all I can think regarding the name, as there is a sort of disconnect between a shot of slightly sweetened and chilled Absinthe and the word, “Pansy”.
With a good, long, hard shake, this isn’t, strictly speaking, awful. In the end, probably not all that dissimilar to a shot of Jägermeister. Still, there are probably better ways to use all of the ingredients here, at least if quality cocktails is your goal, and not simply getting drunk.
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.