Shake with ice. Strain into cocktail glass.
Savoy Cocktail Book, 1930
2 oz gin1/4 oz dry vermouth1/4 oz absinthe
Stir with ice. Strain into a cocktail glass.
With room for over 200 tastings, provides novices and experts with a primer in absinthe history and facts, as well as instructions on how to conduct scorings and blind tastings.