Hooked On A Peeling Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice and cold water while you prepare the drink to ensure it is properly chilled.

Measure and combine

In a mixing glass add 2 oz gin, 0.5 oz dry vermouth, 0.5 oz garden-style amaro, and 0.5 oz fresh blood orange juice.

Add absinthe

Rinse the mixing glass with absinthe: add 0.25 tsp absinthe to the mixing glass, swirl to coat the interior, then discard the excess. Alternatively, simply add the 0.25 tsp directly into the mix if you prefer the absinthe integrated rather than as a rinse.

Ice and stir

Fill the mixing glass with plenty of ice (about 1 cup). Stir gently but thoroughly for 20–30 seconds until the mixture is well chilled and slightly diluted (the mixing glass should feel very cold and slightly frosted).

Strain

Discard the ice and water from your chilled serving glass if you used it to chill. Double-strain the cocktail into the chilled coupe or Nick & Nora glass to remove any tiny ice chips and pulp from the blood orange juice.

Express oils from the blood orange peel by holding it skin-side down over the drink and giving it a sharp twist; then wipe the peel around the rim and drop it into the glass as a flourish.

Optionally, place a tiny sprig of micro herb atop the peel or finish with the faintest flake of sea salt on the peel to brighten flavors. Serve immediately.