1 2/3 oz. Gin
2 tsp. Triple sec
1/2 tsp. Sugar syrup
3 dashes Peychaud’s bitters
1/2 oz. Absinthe, to coat the glass
Combine gin, triple sec, sugar syrup and bitters in a shaker over ice and shake. Strain liquid into the absinthe-coated rocks glass and finish with a spritz of orange zest and garnish with orange twist.
The mixologists at the Harbor View Hotel on the Massachusetts island of Martha’s Vineyard created this recipe.
