dahlia

3/4 oz Gin (Tree House Hildegard von Bingen)
3/4 oz Suze Gentian Liqueur
3/4 oz St. Germain Elderflower Liqueur (St. Elder)
3/4 oz Lemon Juice
2 dash Absinthe (20 drop St. George)

Shake with ice, strain into a coupe, and garnish with lemon oil from a twist (included the twist). Two Thursdays ago, I opened up The Madrusan Cocktail Companion book and selected the Dahlia by Michael McCollum at Nashville's Attaboy. The recipe appeared like a Corpse Reviver riff that was a step closer to Sam Ross' Sunflower. Elderflower and gentian have paired well in drinks like the Terrible Love and Tulip Thief, so I figured that this could work. Once mixed, the Dahlia offered up lemon, gentian, and some floral aromas. Next, a lemon-driven sip blossomed into pine, floral, gentian-herbal, and grapefruit flavors on the swallow. I did find that the Suze dominated my choice of elderflower liqueur, and I would perhaps adjust the quantities accordingly if I made it again.