Launch Library
Attention
A pale-violet, anise-edged Martini variant — gin, dry vermouth, absinthe, and crème de violette. Floral and faintly medicinal, in the best way.
Servings
Served inCoupe
MethodStirred
Ingredients
- London Dry Gin1½ ounces
- Dry Vermouth½ ounce
- Absinthe¼ ounce
- Crème de Violette¼ ounce
- Lemon Twist1 each
Directions
Stir gin, dry vermouth, absinthe, and crème de violette with ice until cold. Strain into a chilled coupe. Garnish with a lemon twist.
Notes
Documented in Hugo Ensslin's 1916 'Recipes for Mixed Drinks'. Equal small pours of the modifiers around the gin.