Absolutely a favourite! This is one beautiful tasting cocktail and being in a West Australian summer, the refreshing ingredients and flavours hit it right off. I use fresh squeezed lemon juice and probably like everything else in Australia, it tries to kill you so I back off the lemon juice ratio and up the simple syrup ratio to balance. Jusssssst right! Cheers!

Absinthe present on the nose but a very citrus forward cocktail. As John said, no one alcohol flavor stood out. Nicely balanced.

I also enjoy this drink made with genever instead of gin. And Liber makes a tonic syrup with quinine which lets you add some bitter notes with the syrup.

One of my favorites…an incredibly well-balanced and refreshing drink. Use Cocchi Americano if you want to stay true to the original; Kina Lillet changed its taste profile over the years to be less bitter.

Alas missing the absinthe so not sure I can really comment having failed to follow the recipe but not all that excited by this.

I like to up the alcohols and lemon juice to one ounce each because I don't care too much about it making me a corpse again. I also use Cocchi Americano because I like the bitter touch and rather than rinsing the glass with absinthe I put about half a teaspoon in. This is not traditional in the least but it really suits my taste.

The link to the ‘Kina’ page is a loop back to this one. I love reading all the histories and the ‘modern’ stories you share. They are always chock full of information and definitely well-written.

"citrus juice and tripe sec" should, of course, read "citrus juice and triple sec".