Tequila and absinthe (or anise liqueur) is an inspired combination, and the inspiration for this fine quaff came from two celebrated cocktailians: Jim Meehan of PDT and Audrey Sanders of Pegu Club.
This is an odd combination, but when it’s in perfect balance, it’s a beautiful drink. It’s a clever twist on the much-older Twentieth Century cocktail, with tequila and absinthe taking the place of gin and white wine apéritif.
Be careful not to leave too much absinthe in the glass after the rinse, or the flavor could overpower the more delicate notes of chocolate. You could also use an absinthe liqueur like pastis in place of the absinthe; there’s such a small amount used that the extra sweetness won’t be noticed.
Start by “rinsing” a chilled cocktail glass with absinthe (or anise liqueur): pour the absinthe into the glass, swirl it around, and discard. Then shake the remaining ingredients with ice, and strain into the rinsed glass.
- The PDT Cocktail Book by Jim Meehan
- Watch mixologist Robert Hess make the 21st Century cocktail on his wonderfully educational Small Screen Network site.