Brunelle

This obscure gem from the Savoy Cocktail Book (1930) illustrates the power of absinthe as the sole base for a sour. Because of the strength of the base spirit, the ratios of this drink are all topsy-turvy in a most intriguing way–two parts lemon to one part each absinthe and simple syrup; a touch of saline is advised. It sits on the edge of being too tart, but this sour’s complex herbaceous undertones keep you coming back for another sip until, suddenly, you’ve finished it.

INGREDIENTS

2 oz. lemon juice
1 oz. absinthe
1 oz. rich simple syrup
4 drops saline solution

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ABV LEVEL

Combine all in a shaker. Fill two-thirds with ice, seal, and shake. Strain into a coupe. No garnish.