This grim sipper comes to us from SeriousEats.com writer Blake Royer. Royer calls for absinthe in his recipe, but also notes that an anise liqueur like Pastis will work well in its place. Pastis is much sweeter than absinthe; you might prefer to omit it from the mix and instead swirl it around the glass, discarding the excess (this is called a “rinse”).
Stir with ice until quite chilly, and strain into a chilled cocktail glass.
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