Duchess

I would go easier on the absinthe

Truth be told, until today, I hadn't kept a bottle of absinthe in my bar. Most cocktails are very delicate about using it. The Duchess is a gem because there is a resounding confidence in putting 15ml of absinthe into a cocktail. And it works! With the duel vermouths, the absinthe creates a velvet texture and a very pleasing feel. I used an extra dry vermouth but how could that really matter when we are talking about such an absinthe-forward drink? The Green Fairy is strong in this one!

I tried it in the worst way possible. My Dolin Dry stays in my fridge since January. My Absinthe is a crappy 78% s*t which I bought because of the spoon in the Christmass set. So 2 if the 4 ingredients wasn't in shape. I tought as I wasted some good amount of Cocchi di Torino with this, so I made few changes.

I started with the ice. Added it straight in my mixing glass and coated it with 2 sprays of Absinthe. The high ABV started soften the ice, which was the deserved effect. I added the Dry and Sweet Vermouth and added 22.5 ml (3/4 OZ) of Yeni Raki (annised drink which is popular in my country). The lower ABV from the Raki wants way more stirring, so the previously absinthed ice helped the melting process.

The Yeni Raki herbal profile helped the Dolin Dry to shy out (as I said, it is in not tbe best condition). I added one mote dash of Orange Bitters, because I switched the Orange peel with dehydrated Orange. And to highten te ABV a bit - a dash of Angostura came to the glass.

After a good stir it appeared better to my taste. The Absinthe cut made the Vermouths shinier and vibrant. The Raki teamed up with the French vermouth's herbal profile and the overwhelming punchines was avoided. The addition of a couple of Bitter dashes made it more playful and the drink builded itself really well.

It is not the best option, but still works well.

I’ve just made this for the first time. Used Martini Rosso and Extra Dry vermouths, as that’s what I had on hand. Used Pernod Absinthe- I used 10 ml based on Annette’s comment. Might make it with 15ml absinthe next time. This is a nice Aperitif!

The measure of absinthe, of course, is intimidating in a way. How it all melds in the end is sublime. The orange and the anise with the blush wine blend turns out too fortunate. Wish I didn't just run out of Noilly dry, as I'd like to try this with pastis. Much more delightful than I'd anticipated.

Oh, help me please, I broke my mind: what did Albert Crockett mean by the instruction to serve "frappe"?

A bit too much Absinthe.
Perhaps just 7,5 ml, not totally dominate the taste.

This is all what a cocktail should be. Simple, tasty and delicate
I just love it

This is a great cocktail for anyone who likes the flavour of absinthe. It is my favourite herbal liquor. Blends together well with a burst of various flavours. Great aperitif or digestive.