1 oz North Shore No. 6 Gin 1 oz Atholl Brose or Drambuie (Drambuie) 1/2 oz Absinthe (Kübler) 1/2 oz Cane Syrup (JM Sirop) 3/4 oz Lemon Juice 1 Egg White
Shake without ice and then with. Strain into a cocktail coupe and garnish with a few drops of Angostura Bitters.
After purchasing some cane syrup earlier in the week, it was time to make the Toulouse-Lautrec from Gary Regan's Bartender's Gin Compendium. The drink, created by Timothy Lacey of Chicago's Drawing Room, honors the artist's love of absinthe which he used as a comfort to his bodily woes and as solace for his unsightly appearance.
The Toulouse-Lautrec's Angostura Bitters garnish donated cinnamon and allspice aromas to that of the absinthe's anise. The sip was a creamy honey and lemon flavor, and the swallow began with the gin's botanicals. After the gin, the absinthe presented itself followed by floral notes from No. 6 Gin's lavender and Drambuie's heather on the aftertaste.
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.