- 1 1⁄2 oz Gin
- 1⁄2 oz Triple sec, Cointreau
- 1⁄2 oz Crème de Violette
- 1⁄2 oz Lime juice
Shake ingredients over ice, strain into a cocktail glass.
Combine all ingredients in cocktail shaker, shake with ice. Strain into cocktail or coupe glass, garnish with cherry.
Chill a coupe glass, and evenly coat the inside with absinthe. Shake remaining ingredients with ice. Strain into coupe.
The New York Times
Shake over ice gently for 30 seconds to make a thick, creamy cocktail. Strain and garnish with lavender.
Adapted from H. Ehrmann, A Guide to Honey Cocktails
Add amaro, juice, syrup, and bitters into a champagne flute. Top with prosecco. Garnish with twist.
Apis Restaurant and Apiary’s Jose Luis Sapien