1/4 Absinthe (1/2 oz Verte de Fougerolles Absinthe)
1/2 Tablespoonful of Sugar (1 teaspoon caster sugar)
3/4 Lemon Juice (Juice 1/2 lemon)
(1 oz Boodles Gin)
Shake well and strain into cocktail glass.
I normally don’t try to revise Savoy Cocktails too significantly. But, cocktails made with just Absinthe haven’t done much for me. Too rich. When I was thinking about it at lunch, I thought I would dilute it with vodka. But, then, after waiting an half an hour for a N Judah train to even show up and take me home, a mild gin like Boodles seemed like a much better way to reward myself. After it took an hour and a half to get home, my thoughts were more like, “Screw vodka and screw MUNI I’m having GIN.”
First I was quite pleased with myself, thinking it an original idea. Then, it seemed a bit familiar. Couple sips later, I remembered Le Demon Verte from “The Art of the Bar”.
OK, Le Demon Verte uses lime juice as sour and falernum as sweetener. Still, I have unthinkingly come pretty close to taking the long way around to rediscovering its DNA.
Tasty, though. I do believe I’ll have another.
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.