This one is based on a classic dry martini, but takes your brain into other dimensions by using very strong spirits and making it as dry as possible. You are prevented from being knocked out instantly only by the lemon garnish, which keeps everything nicely grounded.
90 ml (3 oz) Tanqueray 10
15 ml (1/2 oz) French vermouth, dry (Noilly Prat)
5 ml (1 tsp) exceptional quality absinthe
fresh lemon peel
Chill a martini glass. Chill it properly - we're talking ice + water in the glass, sitting for 15 minutes. Place to one side.
In a martini mixing glass (or cocktail shaker), add the vermouth over a couple of handfuls of ice (cracked + cubes makes a good combo) and stir with a long-handled mixing spoon. Discard the vermouth. Over the ice add the gin, and again thoroughly stir with the spoon.
Discard the ice and water from the chilled martini glass. Rinse the glass with the absinthe, and and then discard. Strain the gin into the glass.
Make the garnish by cutting a couple of strips of lemon peel, squeezing them over the drink -- spraying everything with lemon oil -- and then dumping them in the glass.
Notes:
1. All liquid measures based on the rough equivalency that 1 single measure = 30 ml = 1 (liquid) oz.
2 comments:
Nice: just like a Martini, but with the volume cranked up to 11 (that'll be the absinthe). Speaking of which, the only trouble is with sourcing "exceptional quality absinthe" in this country: are you talking about your secret stash?
I was forced to invent this when got home after that steambath opening, last night.
are you talking about your secret stash
Indeed I am; don't forget that a bottle of same is heading your way.
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