Thursday, June 29, 2017


1/2 jigger Plymouth Gin (1 1/2 oz Bluecoat)
1/2 jigger Dry Vermouth (1 1/2 oz La Quintinye)
2 dash Orange Bitters (Angostura Orange)
1 dash Absinthe (1/2 bsp Herbsaint)

Stir with ice and strain into a cocktail glass.
After getting home from work two Thursdays ago, I ventured into The Old Waldorf-Astoria Bar Book from 1935 for drink inspiration. There, I uncovered the Ballantine that seemed like a simple Martini variation (given the added absinthe) to finish out my day. For an absinthe choice, I opted for Herbsaint which yielded a softer balance in the end. Once mixed, the Ballantine proffered an anise and juniper aroma to the nose. Next, a dry white wine sip led into juniper and herbal notes on the swallow with an anise and orange finish.

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