A Corsican quinquina and an Italian aperitif lend layers of complexity to this revamped classic.
1¼ oz. London dry gin (Tongue-Cut Sparrow uses Tanqueray)
1 oz. Mattei Cap Corse blanc
¼ oz. Cocchi Americano
4 dashes absinthe
Tools: barspoon, strainer
Glass: Nick & Nora
Garnish: grapefruit peel and flower
Stir all of the ingredients with ice to chill, then strain into a chilled glass and garnish.
Adapted by Sarah Ip for Tongue-Cut Sparrow, Houston
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