Second Cousin

Since dry vermouth is a major component of the Second Cousin, Sean Hoard prefers to use a good-quality brand like Dolin. It's lighter, drier and smoother than less expensive commercial varieties.

  • Total Time:
  • Servings: 1

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Ingredients

  • 1/4 ounce absinthe
  • Ice
  • 1 ounce dry vermouth
  • 1 ounce Cocchi Americano (fortified, slightly bitter aperitif wine)
  • 1/4 ounce pear brandy
  • 1 teaspoon honey syrup (2/3 teaspoon honey mixed with 1/3 teaspoon warm water)
  • 1 grapefruit twist

How to make this recipe

  1. Rinse a chilled rocks glass with the absinthe; pour out the excess and add ice. In a mixing glass, combine the vermouth, Cocchi Americano, pear brandy and honey syrup; fill with ice and stir well. Strain into the prepared rocks glass, then pinch the grapefruit twist over the drink and discard.
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