This is easily one of my all-time favorite cocktails. It's a variation on the classic as served at Employees Only in NYC, and it appears in the excellent Speakeasy book by Jason Kosmas and Dushan Zaric. Flavorwise, it's somewhere between a traditional Martinez and a Martini.
Note: Don't want to bother with making the absinthe bitters (the first step below)? The easy way out is still darn tasty: just rinse the glass with a generous amount of absinthe or Green Chartreuse, and leave the excess in the glass rather than pouring it out.
About the author: Nick Caruana is the author of The Straight Up, where he shares his love of classic and modern cocktails, including a slight obsession with whiskey, bitters and amari. Stalk him on Twitter @The_Straight_Up, Facebook, and other social media outlets.
- Yield:makes 1 cocktail
- Active time: 5 minutes
- Total time:5 minutes
- For the Absinthe Bitters:
- 3/4 cup absinthe
- 1/8 cup Green Chartreuse
- 1/4 teaspoon Angostura bitters
- 1/4 teaspoon Peychaud's bitters
- 1/2 tablespoon Fee Brothers Mint bitters
- For each cocktail:
- 2 1/2 ounces Beefeater 24 gin
- 3/4 ounce Dolin Blanc Vermouth
- 1/2 ounce Luxardo Maraschino
- 1/4 ounce Absinthe Bitters (see note above)
- Garnish: Lemon twist
For the absinthe bitters: Add absinthe, Green Chartreuse, Angostura, Peychaud's, and mint bitters to a resealable bottle and cap. Blend by inverting the bottle a few times. The bitters is ready to use immediately and will keep indefinitely at room temperature.
For each cocktail: Add the Beefeater 24 gin, Dolin Blanc, Luxardo Maraschino and absinthe bitters to a mixing glass. Fill 2/3 with ice and stir until well chilled, about 20 seconds. Strain into a chilled cocktail glass, garnish with the lemon twist and serve.