This classic from The Savoy Cocktail Book, adapted by gaz regan in The Joy of Mixology, is essentially an absinthe Manhattan. Go very easy on the absinthe – treat it like bitters and add just a couple drops, or wash the inside of the glass with it instead of adding it to the shaker.
Stir and strain into a chilled cocktail glass, and garnish with a citrus twist.
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This classic from The Savoy Cocktail Book, adapted by gaz regan in The Joy of Mixology, is essentially an absinthe Manhattan. Go very easy on the absinthe – treat it like bitters and add just a couple drops, or wash the inside of the glass with it instead of adding it to the shaker.
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