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Absinthe Martini
A classic Gin Martini made aniseed fresh with a splash of absinthe. Like me, you may prefer the bite-sized version of this cocktail served straight-up...
21st January at 11:15
Hi Frank. Another great reason to delve into your book. I've added a link to the Obituary above.
6th December 2024 at 23:59
Right ChrisM but adjusted half measures still incomplete? So for Nick & Nora: 37.5ml gin, 2.5ml absinthe but only 7.5ml dry vermouth? And no, cocktail hour is still to come. :)
21st January at 13:11
Yes minor typos in the suggested ‘half measures’ = “No Half Measures Difford” ?!
30th June 2024 at 21:07
This is great as per the recipe, serve extremely chilled, in a chilled glass. I think there's an error in the notes about the bite-sized version, IMO this should be 37.5ml gin rather than 75ml!
15th October 2023 at 17:55
I like it - half the amount of absinthe is enough, and I say that as an absinthe lover.
It’s a big martini though!
It’s a big martini though!
11th March 2023 at 00:41
We made this martini with Old Tom Gin. It is tad on sweet side but works well with the Absinthe and Star Anise. Its a lovely Martini, a keeper
19th November 2022 at 17:27
Works well as recommended in Nick and Nora with a twist
4th March 2022 at 21:59
Love martinis and absinthe but felt this neither one nor the other and the absinthe overpowered the drink. possibly cut to a rinse,
30th September 2021 at 17:51
Love this drink but does not need star anise
The most famous moniker for this recipe is the 'Obituary', often connected to New Orleans, which has its own entry here.
In the Old Waldorf Astoria books, variations included the 'Ballantine', 'Third Degree" and "Fourth Degree". Ted Saucier even had one called "La Liberte". All worthy of a run through. I put them all under 'Ballantine' in my book. FYI. Cheers!