Pearl of Tangier

2 oz Gin
34 oz Mint syrup (Moroccan Mint Tea, 1:1 or to taste)
12 oz Lime juice
1 t Absinthe
1 ds Bitters, Angostura
2 dr Bitters, Bitter End Moroccan Bitters
1 dr Rose water
1 spg Mint (small; as garnish)
Shake, strain, up, garnish with small slapped mint sprig and, optionally, another drop of rose water.
A good widely available Moroccan tea blend is linked in the source reference.
From other users
  • Too much absinthe. Use no more than a few drops. — ☆☆☆
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