Absinthe and fresh mint add extra aromatics to this refreshing swizzle recipe from Texas.
1½ oz. absinthe
½ oz. fresh lemon juice
¾ oz. falernum
6-8 leaves fresh mint
½ oz. Angostura bitters
Tools: muddler, barspoon
Glass: Collins
Garnish: mint sprigs
Use a muddler to gently crush the mint leaves with the falernum in the bottom of a Collins glass. Add the remaining ingredients and fill halfway with crushed ice; use a barspoon to swizzle the mixture for several seconds. Pack the glass with additional crushed ice to fill, and layer ½ oz. of Angostura bitters on top of the surface. Garnish and serve with a straw.
Brian Dressel, Midnight Cowboy, Austin
