How to make:
POUR absinthe into ice-filled glass, TOP with water and leave to stand. Separately STIR whiskey, Drambuie and bitters with ice. DISCARD contents of glass (absinthe, water and ice) and STRAIN stirred drink into empty absinthe-coated glass.
Lemon zest twist (discarded)
A riff on the classic Sazerac.
Created in 2010 by yours truly (Simon Difford) at the Cabinet Room, London, England.