2 oz Gin, Beefeater
3 ds Absinthe, Vieux Pontarlier Verte
1 twst Lemon peel
Instructions

Stir; strain; up; twist

Cocktail summary
Created by
Phil Ward, Death & Co, New York, NY (USA)
Is of
unknown authenticity
Curator
Not yet rated
Average
4 stars
(23 ratings)
YieldsDrink
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From other users
  • 12/30/18: Made with Tanqueray, M&R, and PF dry curacao. Would like to try with 0.25 oz PF dry curaçao. I prefer this to a martini. — ★★★
  • Probably better with the spec'd absinthe than my Herbsaint. Keep those dashes brief. — ★★★
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Comments

Accidentally made it without adding the vermouth. Made it again with the vermouth, and actually prefer it without. Bright, tight, herbaceous. Split the gin between Beefeater and Botanist.


Delicious by subbing cocchi americano for the dolin and creole shrubb for the cointreau. Later subbed combier for the creole shrubb, superb as well! Used martin miller westbourne strength and a barspoon for the absinthe measurement. Wonderful!!


Lamuya commented on 7/07/2021:

Less complex than other Death & Co cocktails, but I like how very bright and dry it is. Definitely its own thing too, it doesn't taste like a variation on a martini or another drink.


Boozy, like a dry martini with some pastis notes.