Acid adjusted orange juice really breathless new life into all the classic orange based cocktails. Very convincing!

I am very proud of making this drink a “thing” at Louie’s bar in Santa Cruz, which at the moment is Gilda’s. He and his wife fell in love with it and everyone who tried it fell in love. We’re so lucky to live here, where oranges have 3 seasons!

It's very dry, it's quite absinthe forward. It doesn't have that muddy flavour that many orange juice cocktails have but it doesn't pop sadly. Just quite a dry absinthe orange thing.

I left the sugar syrup out a used a little more absinthe really tasty

I usually like my drinks on the dry side, but for this one I think a sweeter formulation would work better. Will have to experiment.

Dashes are so annoyingly imprecise so, using my Diffords patented jigger, I added 1.25ml of absinthe and that worked out just lovely. I used Engine Oil gin which is my current favourite.

Didn't have Rutte so used Hulme's London Dry Gin (Albuquerque's finest), which has a strong botanical nose. (Good luck finding it across the pond.) Grenadine is boring and no pomegranate syrup so used pomegranate molasses, which is probably heavier and more complex (and darker) than the syrup, as well as a bit acidic. Very good! Better than Death & Co.'s tequila-based variant, "Glandula Del Mono."

I made this two ways. The first one as posted with the rich syrup and the second one without it. I will have to say I prefer the one without the syrup, but the one with is not bad (just a personal preference). The orange juice is very prevalent on the nose but the Gin ( I used The Botanist gin for it's floral notes) and Absinthe are definitely present on the palate. Quite nice