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.
Plus:More Great Cocktail Recipes
1/4 ounce absinthe
1 ounce dry vermouth
1 ounce Cocchi Americano (fortified, slightly bitter aperitif wine)
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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