A mere spoon of blanche absinthe washes over ten times as much Old Tom gin in this complex sour which is delicately balanced by a splash of raspberry syrup
I'm not well-acquainted with blanche. Doesn't seem to be widely available locally to me (Wigle, a distillery in Pittsburgh, makes one). I'll have to shop around or more likely order one. But yes, reading up a little on it, I can see that it would make a difference. Thanks for the reply.
The proportions seem nearly perfect. The Absinthe (Vieux Carre) is rather forward, but not overpowering at 1/6 oz. 1/12 oz (1/2 tsp) seemed to result in more balance. The color, on the other hand, is another story. My homemade raspberry syrup turned this drink a Cosmo pink. Intriguing enough flavors to have made this 3 times in the last 24 hrs.
Vieux Carre Absinthe is verte rather than blanche but the recipe above is for a blanche absinthe, hence you're finding the 1/6oz overpowering. I now keen to try with 1/12oz verte absinthe. Thanks for teh feedback.