Atty Cocktail

Friday, January 24, 2014


This classic Savoy cocktail is light enough on the booze to make it brunch-appropriate, but complex enough to make it a divine after-dinner drink–and worth trying this weekend.


Atty Cocktail

1 1/2 oz gin
3/4 oz dry vermouth
1/2 tsp absinthe
1/2 tsp crème de violette
 lemon peel for garnish 

Combine gin, vermouth, absinthe and crème de violette in a shaker with ice; shake for 5-10 seconds. Strain into a chilled coupe glass and garnish with a lemon peel. 

Notes: I've been a long time fan of Plymouth gin, but I'd reach for St. George's Botanivoire, which was heavenly in a Mississippi Mule just last weekend, when shaking up the Atty cocktail, along with their acclaimed absinthe. We're Dolin drinkers, but Noilly Prat is also a popular choice for dry vermouth, and as for crème de violette, Rothman & Winter is the gold standard. Cheers!


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