Peter Libertine Lauer Recipe

Cocktail

1. 1

   Prep honey syrup

   If you don't have honey syrup ready, combine equal parts honey and very hot water (1:1 by volume) and stir until smooth. Cool to room temperature before using.

2. 2

   Chill a coupe or rocks glass (or place a large ice cube in a rocks glass). If using an absinthe rinse, pour 0.125 oz absinthe into the chilled glass, swirl to coat the interior, then discard excess.

3. 3

   Add the gin, red vermouth, maraschino liqueur, fresh lemon juice, honey syrup and 2 dashes orange bitters into a cocktail shaker.

4. 4

   Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and you see good dilution and texture.

5. 5

   Double-strain (optional) the cocktail into the prepared chilled coupe or over the large ice cube in your rocks glass. Double-straining removes small ice shards and any lemon pulp for a silkier texture.

6. 6

   Express a lemon peel over the drink by holding it skin-side down over the glass and giving it a firm twist to release oils; then rub the peel around the glass rim and drop it in as garnish.

7. 7

   Optionally finish with a light dusting of freshly grated nutmeg for an aromatic top note. Serve immediately.