- 1/4 ounce absinthe
- 1 ounce genever, preferably Bols
- 3/4 ounce crème de violette (violet liqueur)
- 3/4 ounce pineapple gum syrup (thickened pineapple-flavored Simple Syrup)
- 3/4 ounce fresh lemon juice
- 1 spiral-cut lemon twist, for garnish
How to make this recipe
- Rinse a chilled coupe with the absinthe; discard the excess. Fill a cocktail shaker with ice. Add all the remaining ingredients except the garnish; shake well. Strain into the coupe; garnish with the lemon twist.