We open the weekend with this dry, vintage high-alcohol concoction, a throw back to Prohibition Days. Originally made daring by a dose of absinthe (which had been banned), it’s been tamed here a bit by shrinking the portions, though the ratio of ingredients remains the same. While absinthe is again readily available, this recipe calls for pastis which provides the anise flavor for less money.
1 ounce gin
1 ounce scotch
1 ounce pastis
Pour all the ingredients into an ice-filled mixing glass and stir until thoroughly chilled. Strain into a chilled cocktail glass and garnish with a lemon twist.
Tomorrow: Smashing brandies
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