Garnish:
Flamed orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 1/4 fl oz | La Fee Parisienne absinthe |
| 1/3 fl oz | Luxardo Maraschino liqueur |
| 1/6 fl oz | Cherry Heering Liqueur |
| 1/6 fl oz | Italian red bitter liqueur |
| 3/4 fl oz | Grapefruit juice (pink) |
| 1/6 fl oz | Giffard Sugar Cane Syrup |
| 1/2 fl oz | Chilled water (omit if wet ice) |
Our comment:
Absinthe and gin delicately lead this subtle cherry-flavoured cocktail. Campari adds more colour than flavour while pink grapefruit freshens.
History:
Adaptation of a recipe by Scott Diaz, Seattle, WA, USA.
The phrase "absinthe makes the tart grow fonder" has been much used since absinthe's heyday in the late 1800s. It is first attributed to English poet Ernest Dowson (1867-1900) when he wrote "I understand that absinthe makes the tart grow fonder" in a February 1899 letter to Arthur Moore. However, it was another poet, Thomas Haynes Bayly who popularised the phrase in his poem Isle of Beauty published in his two-volume 1844 Songs, Ballads, and Other Poems:
"What would not I give to wander
Where my old companions dwell?
Absence makes the heart grow fonder;
Isle of Beauty, fare thee well!"
Sadly, Bayly died 10 years before the poem was published.
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