How to make:
POUR absinthe into ice-filled glass. TOP with chilled water and leave to stand. Separately SHAKE other ingredients with ice. DISCARD contents of glass (absinthe, water and ice) and STRAIN drink into empty absinthe-coated glass.
Orange zest twist (discarded)
Reminiscent of a Sazerac but with gin and triple sec. Delicate, remarkably fruity and very sippable.
Created in 2002 by Tony Conigliaro at The Lonsdale, London, England.