If the traditional way to enjoy an absinthe -- with a little water and sugar -- doesn't appeal, try this cocktail, which dates from the early 20th century. Its anise, herbal and fruit notes will make you feel as if you're sitting on the Left Bank in a beret. If you can't get the real stuff, an absinthe substitute such as Absente or Pernod works just fine.
- 3/4 ounce absinthe (may substitute Absente or Pernod)
- 3/4 ounce yellow Chartreuse (do not use green)
- 3/4 ounce apricot brandy
- 1 orange slice, for garnish
Fill a mixing glass two-thirds full with ice. Add the absinthe, yellow Chartreuse and apricot brandy; stir vigorously. Strain into a chilled martini glass. Garnish with the orange slice.
Adapted from Patrick Gavin Duffy's "Official Mixer's Manual" (Alta, 1934).
Tested by Michael Taylor.
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