Even when the recipe is exactly as the bartender first specified, I still state “adapted”, which, for numerous reasons, is something Gary “gaz” Regan advised me to add nearly 20 years ago. If I know the specs/recipe and I make substantive changes to that recipe, then I always add the original spec after crediting the creator.

In this recipe, as Calvin points out, the access absinthe is discarded. Due to our units of alcohol and calories calculators, I am better reflecting the small amount of absinthe that will coat the glass after rinsing by starting with half a spoon of absinthe.

According to Phil’s own words in our interview profile, the original Slynx recipe included Whiskey barrel-aged bitters:
https://www.diffordsguide.com/encyclopedia/2708/people/phil-ward

Thanks, James. It staggers me that food products must declare levels of sugar and other ingredients on their label, but drink products don’t. Like so much else in the world today, this should be changed.

Perhaps try 7.5 to 10ml.

A question many of us have asked!