Modern craft variant, ~2015.
| 1½ oz · 45 ml | GIN | 40 % |
| 1½ oz · 45 ml | DRY VERMOUTH | 18 % |
| ½ barspoons | MARASCHINO LIQUEUR | 32 % |
| 2 dashes | ORANGE BITTERS | 25 % |
| ¼ barspoons | ABSINTHE | 60 % |
| 1 splash | EGG WHITE |
1 oz taken as 30 ml in the metric column.
1 oz taken as 30 ml in the metric column.
| Pre-batch | 3.44 oz mixed with ice, 0.94 oz of it pure alcohol |
|---|---|
| Melt | Shaken: +20 % of the pre-batch, +0.69 oz of water |
| Served | 3.44 + 0.69 = 4.12 oz in the glass |
| Strength | 0.94 ÷ 4.12 = 22.7 % ABV as served |
| Ethanol | 0.94 oz × 29.57 ml × 0.789 g/ml = 22 g · about 153 kcal from the alcohol alone |
FROM GIN
The pine note in juniper berries, and the reason gin tastes like a forest. Co-distilled with the spirit during production. Found in actual pine trees, rosemary, basil, and a good London Dry. The "Christmas tree" smell of gin and the smell of a forest floor share a single molecule.
ALSO IN Negroni · Martini · Gimlet · Gin & Tonic · Aviation · Corpse Reviver #2 · French 75 · Bramble
FROM DRY VERMOUTH
The bitter from gentian root, used across Campari, Aperol, sweet vermouth, Angostura, and most amari. Bitter compounds activate TAS2R taste receptors that evolved to detect plant alkaloids. The same machinery that makes broccoli taste bad to children also makes a Negroni taste like an adult ordered it.
ALSO IN Negroni · Manhattan · Paper Plane · Boulevardier · Sazerac · Naked & Famous · Last Word · Vieux Carré
FROM ABSINTHE · the wormwood compound, mythologized
The wormwood compound that got absinthe banned for ninety years over a panic that turned out to be mostly wrong. A GABA-A antagonist at high doses, but the doses in actual absinthe, both modern and historical, were always too low to cause the hallucinations the lore promised. Bans lifted between 1988 and 2007 once the chemistry was finally measured properly.
ALSO IN Sazerac · Corpse Reviver #2 · French 75 · Zombie · Death in the Afternoon · Remember the Maine · Tuxedo No. 2
Tuxedo No. 2 with egg white. It is the shaken variation of the stirred Tuxedo, a postmodern addition. The egg white foam traps the thujone from absinthe at the surface.
An invented variation on the original Tuxedo cocktail. The egg-white addition transforms the stirred Tuxedo No. 2 into a shaken sour with foam cap. The recipe isn't historic but represents the modern bartending tendency to apply egg-white technique to historical recipes. Whether this counts as improvement or sacrilege is bartender's choice.
