Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄2 fl oz | Rutte Dry Gin |
| 1⁄2 fl oz | Triple sec liqueur (40%) |
| 3⁄4 fl oz | Lillet Blanc |
| 3 dash | La Fee Parisienne absinthe |
| 3⁄4 fl oz | Chilled water (omit if using wet ice) |
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Comment:
Triple sec sweetens dry gin with zesty orange, Lillet adds dry complex wine notes and a few dashes of absinthe contribute subtle anise and fennel.
