Obituary
Published Oct. 28, 2025
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Ingredients
- Ice
- 2ounces dry gin
- ¾ ounce dry vermouth
- Scant ¼ ounce absinthe
- 1lemon peel, for serving
Nutritional analysis per serving (1 servings)
184 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Freeze a martini or Nick and Nora glass for at least 15 minutes and up to 1 hour. (You can also fill the glass with ice and water, stir for 30 seconds, pour out the ice and water, and pour the finished drink into the now-chilled glass.)
- Step 2
In a cocktail shaker or mixing glass filled with ice, combine the gin, vermouth and absinthe. Stir until very cold, about 30 seconds, then strain into the chilled glass. Hold the lemon peel by its long edges, skin facing down into the glass, pinch the peel to release the citrus oils then discard the lemon peel.
Private Notes
Comments
Never ever ever add the ice to the cocktail shaker until you have all the ingredients in the shaker, your garnish ready, and your glass chilled. Watched too many drinks go to ruin after the bartender poured one ingredient over the ice then spent his happy time finding the other ingredients and making the garnish then tossing it all in glass straight out of the dishwasher.
@SoBroGal Only shake if the recipe contains fruit juice. Drinks like this, that contain only liquor, should be stirred.
A nice variation is to just use a couple of spritzes of absinthe, or an absinthe rinse.
I don't particularly care if it's shaken or stirred. I think it will be perfect obituary for myself as written...
I think 30 seconds of stirring is too long, the drink has too much water. I'm gonna stick with regular stirring from here on out.
My Martini recipe involves Santa Barbara Olive Company anchovy olives. Three olives and a spoon of the anchovy olive juice plus one (me) or two (my wife) tea spoon(s) of regular olive juice. Three olives so that I don't run out of juice over time. This creates a bitterness which may or may not simulate absinthe but I don't know. You tell me. After checking out the Degas painting I ain't going near the stuff. I don't want to look like those people.