Friday, January 27, 2012


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.

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