Saturday, October 28, 2017


1/2 jigger Gin (2 oz Damrak)
1/4 jigger Dry Vermouth (1 oz Noilly Prat)
2 dash Absinthe (1 bsp Pernod Absinthe)
1 sprig Mint

Shake with ice (lightly muddle mint in mixing glass with ingredients and stir with ice) and strain into a cocktail glass. I added a floated mint leaf as garnish.
Two Saturdays ago, I reached for Boothby's 1934 World Drinks and How to Mix Them and found the Fascinator. The recipe reminded me of the Cooperstown, but instead of being a Perfect Martini with mint, the Fascinator was a Dry Martini with absinthe and mint. In the glass, the Fascinator gave forth an herbal-driven anise and mint bouquet to the nose. Next, a clean, crisp, dry white wine sip with hints of vegetal greenness led into a swallow showcasing the gin botanicals and the mint blending into the absinthe's anise on the finish.

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