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.
I made this but substituted vodka for gin and a dry white wine for vermouth. And then I substituted Windex for absinthe and some lint instead of lemon peel. Overall this was a miss for me - oh well.
Recently made this with a scantier than scant 1/4 ounce of Herbsaint, which many of us in New Orleans use instead of absinthe in our Sazeracs. We looked at one another and nearly spit it out. Maybe it would be different with true absinthe but I doubt we'll ever know.
You can see from the comments that in the drinking culture, the martini exists as almost a religious experience and the creation of it very detailed. I worked as a bartender briefly many years ago. Very enlightening, fun, etc., but a burnout. One regular customer, a 50 something man, had business cards printed he handed out as he ordered his martini, with exact instructions on it for the mixture.
There’s a good drink in here but use even less than an 1/8th of an ounce of absinthe, like maybe coat the shot glass with absence and pour it out then add the gin and vermouth picking up the residue, maybe even just open the bottle and let it sit on the counter while you make the cocktail.