2 1/2 oz London Dry Gin 1/2 oz Sweet Vermouth 1/2 oz Dry Vermouth 1/4 oz Absinthe (Marteau Absinthe de la Belle Époque) 1/4 oz Islay Single Malt Scotch 1/4 oz Simple Syrup 2 dashes Orange Bitters
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
On Sunday early evening, we went to our last event at Tales of the Cocktail, the Absinthe Soirée at Muriel's. Besides about a dozen different absinthes that could be sampled, they had a decent collection of absinthe cocktails on their menu. The first one I tried was the Mephisto which was created by Gwydion Stone from Gnostalgic Spirits. The Mephisto was a very elegant adaptation of a perfect Martini that featured Marteau absinthe. The absinthe added a cloudiness and herbal bouquet to the drink but did not overwhelm the flavor profile.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.