To counter the inherent ‘wetness’ and sweetness of this superb Martini variant, I up the gin quotient to 2 oz and don’t sweat it if the absinthe is a shade over 1/12. Then I knuckle down on the precision and keep the maraschino and dry vermouth as recommended. I keep the Cherry garnish but rarely consume it at the end. This toughens up the drink just enough to make it a delight to repeat on any occasion.
Eschewed the labor intensive garnish to make a fantastic drink for those who crave sweet. My wife loves it! Used Boston Bitters de Bittermens instead of bonafide lemon bitters. I also trimmed the syrup (brown sugared) a tad, since the limoncello is already dulcet.
Here's my spin:
2 oz. Tequila (used Cuervo blue agave Silver)
.25 oz Crème de Violette
.25 oz Lavender Syrup
.67 Lime juice
1/12 oz. agave syrup
1.5 dash Bittermen's Burlesque Bitters
Shake with Ice – serve “Up” Lime rim garnish
Made 7 of these for guests yesterday - very pleased with the results!
This drink is splendid I made it with Bols Genever and also with Jorgen new style floral genever - it rocks regardless - I made it 2 oz Genever; 1.5 oz Barolo Chinato and 2 healthy dashes of Boker Bitters. Lemon slice and oils as well. Fabulous.
Tried this last night with China-China Bigallet in the Picon slot. Delightful. Slightly increased the amounts of each element and served this Up. Am hoping to be visited by a bottle of the real Picon in the near future and will avidly compare. Cheers and china-china.