velvet death

1 1/2 oz Death's Door Gin (Tree House Brewing Percy's)
3/4 oz Cointreau
1/2 oz Velvet Falernum
3/4 oz Lemon Juice
1 bsp Absinthe (1/12 oz or 1/2 tsp Kübler)

Shake with ice, strain into a coupe glass, and garnish with a flamed orange or lemon twist (unflamed lemon twist).Two Thursdays ago, I was perusing online recipe flashcards when I found the Velvet Death from Culinary Dropout in Tucson, Arizona. I soon found another set's recipe which varied by garnish and absinthe amount and delivery (one was a vague "top with absinthe" and the other was a barspoon of Matahari absinthe in the shake). I also found an article that described the drink as "a tart Corpse Reviver"; however, it reminded me more of a gin Royal Bermuda Yacht Club with absinthe or a gin Test Pilot minus bitters. In the glass, the Velvet Death summoned lemon, orange, pine, and anise aromas. Next, a lemon and orange sip crept into gin, orange, clove, and anise flavors on the swallow.