India Gimlet (up) Recipe

Rinse the glass

Choose a chilled coupe or Nick & Nora glass. Pour the absinthe into the glass, swirl to coat the interior, then discard or pour out excess so only a thin aromatic coating remains. Place the glass in the freezer while you prepare the cocktail, or set aside on a cooling surface.

Combine ingredients

In a cocktail shaker add 2 oz gin, 0.75 oz fresh lime juice, 0.5 oz fera (or simple syrup), 0.25 oz ginger liqueur (or fresh ginger syrup), and 0.25 oz green chili-infused syrup or a dash of chili bitters. Add a generous scoop of ice (about 1 cup).

Shake

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled. This ensures dilution appropriate for an 'Up' gimlet.

Double strain and serve

Remove the chilled, absinthe-rinsed glass from the freezer. Using a fine mesh strainer over a hawthorne or julep strainer, pour the cocktail into the glass to remove ice shards and any pulp. The drink should be clear to slightly opalescent.

Express the oils of a lime twist over the surface of the cocktail, then drop the twist onto the drink or rest a thin lime wheel on the rim. If using a small green chili for aroma, lightly slap or torch it to release aroma (do not puncture or drop it into the drink unless you want extra heat). Serve immediately.