This cocktail is absolutely fantastic! It is wonderfully complex. All the flavours come through separately which I love, and it has a delightful tart finish. Love the balance of sweet, tart, bitter, and spicy. My only suggestion would be to only sugar half the rim so you can try sips with and without the sugar. The drink doesn’t really need the sugared rim— it’s still nicely balanced without it — but a little sugar in the sip brings out the spices in the Angostura. I will definitely be adding this to my favorites and sharing it with friends. Thank you, Scott Gardner, for creating and sharing this gem. Now I’m off to see if you’ve shared any other recipes. 😉

Very true. Canada is weird about measurements. Some things are always measured in metric, some things are always in imperial. Some things either/or. Lol. I had no idea a tablespoon was 20ml in some places! Thanks for the info. 😊

Looking at the recipe, it sounds great, but it misses the mark for me. My first thought—immediately—was that this would be better with tequila resposado; the gin is lost in it. It’s very sweet forward, and I don’t like how the triple sec and St. Germaine blend. I think it would better with (either) one on its own. The lemon comes through after, but not enough. The absinthe is completely lost in it, and absinthe is not an easy flavour to lose. I’ll give it 3 stars, but I won’t make it again.

I just use measuring spoons. This is all you need to know and you can convert any fraction of an ounce:
1 ounce = 2 tablespoons
1 tablespoon = 3 teaspoons
So 1/6 of an ounce is 1 teaspoon.