Peter Libertine Lauer Recipe

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.

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.

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

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.

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.

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.

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