New Orleans Absinthe Martini

A very cold, absinthe-laced twist on a gin martini with herbal, anise-forward notes. Served in a thoroughly chilled glass and brightened by an expressed lemon peel.

Total time: 40 min • Active: 7 min • Inactive: 33 min

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Ingredients

1 cup ice
1 ea mixing glass filled with ice
2 oz dry gin
0.75 oz dry vermouth
0.22 oz absinthe
1 ea lemon

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New Orleans Absinthe Martini

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Freeze a martini or Nick and Nora glass in the freezer for 15–60 minutes.

Cut a long peel from the lemon (about 1 strip).

Add the gin, dry vermouth and absinthe to the mixing glass filled with ice (use a scant measure of absinthe).

Stir the combined mixture with the ice until very cold (about 30 seconds), chilling and slightly diluting the drink.

Fill a mixing glass with ice.

Strain the very cold mixture into the chilled martini or Nick and Nora glass.

Hold the lemon peel skin-side down over the drink, pinch to express the oils onto the surface, then discard the peel.

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Adapted from cooking.nytimes.com

New Orleans Absinthe Martini

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Ingredients

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