Reefer Madness Recipe

Cocktail

1. 1

   Prep absinthe rinse

   Pour 0.25 oz absinthe into a chilled coupe or Nick & Nora glass, swirl to coat the inside, then discard excess or pour out, leaving a light aromatic film. Set the glass aside inverted to drain any droplets.

2. 2

   Make honey syrup

   If you don't have honey syrup ready, combine equal parts honey and hot water (for this recipe, 0.5 oz honey + 0.5 oz hot water) and stir until fully combined. Cool slightly before using.

3. 3

   Prepare cucumber juice & mint

   Peel (optional) and roughly chop about half a cucumber. Muddle or pulse in a blender and strain through a fine mesh sieve or cheesecloth to yield 0.75 oz cucumber juice. Gently slap 6 mint leaves between your palms to release oils.

4. 4

   Shake

   In a cocktail shaker, add the gin (2 oz), fresh lime juice (0.75 oz), fresh lemon juice (0.25 oz), honey syrup (0.5 oz), cucumber juice (0.75 oz), Green Chartreuse (0.5 oz), the slapped mint leaves, and 2 dashes of Angostura bitters. Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

5. 5

   Double strain

   Shake for a couple seconds longer if the mint is coarse. Double-strain the cocktail through a fine mesh strainer into the absinthe-rinsed chilled coupe to remove ice shards and mint bits, producing a smooth, clear finish.

6. 6

   Garnish & serve

   Thread a cucumber ribbon into a twist or lay it along the rim and float a mint sprig if desired. Optionally add a tiny finishing drop of absinthe on top for extra perfume. Serve immediately.