An updated version of the classic cocktail, which dates back more than 70 years, has a soft, botanical flavor and violet hue thanks to créme de violette.
2 oz. gin
¼ oz. dry vermouth
¼ oz. créme de violette
¼ oz. absinthe or absinthe substitute
2 dashes orange bitters
Tools: mixing glass, barspoon, strainer
Garnish: lemon twist
Combine ingredients in a mixing glass, fill with cracked ice, stir briskly for 30 seconds, strain into a chilled glass and garnish.
Jamie Boudreau, Seattle