A whisper of absinthe and handful of raspberries take the vermouth cobbler to new heights.
2 oz. sweet vermouth (Forgery uses Gran Lusso)
¼ oz. fresh lime juice
1 barspoon absinthe
6-8 raspberries
Tools: shaker, strainer
Glass: claret or Nick and Nora
Garnish: lime wheel and raspberries
Build the ingredients in a tin and fill with ice. Shake and strain into a glass over crushed ice. Garnish.
Jacques Bezuidenhout, Forgery, San Francisco
