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

View Recipe Steps

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

Timeline

Set a meal time in the menu to see clock times

New Orleans Absinthe Martini

T-39:30

T-07:00

T-05:00

T-04:00

T-03:00

T-02:00

T-01:00

T-00:00

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.

Engagement Levels

Continuous

Primary

Occasional

None

Click on any step in the timeline to mark it as complete.

Adapted from cooking.nytimes.com