Stir with ice and strain into a cocktail glass (I pre-rinsed it with the absinthe).
After the Silver Lining, I opened up Pioneers of Mixing at Elite Bars: 1903-1933 and found the Remembrance. While I have had many gin and orgeat drinks, most like the Army & Navy balance the sweetness with lemon juice; here, the recipe utilized dry vermouth in a way that reminded me of an Algonquin. Once mixed, it offered an anise aroma from the absinthe rinse. A creamy, orange, and white wine sip led into a gin, nutty, and anise-laced swallow. Perhaps with a very light hand with the orgeat and dry vermouth, it would have been reminiscent of a gin-based Japanese.
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.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!