When the Sum is Greater than its Parts:
Ideally any cocktail fits this description: you put a bunch of tasty things into a glass and the end result is tastier than any one of them on its own. But I felt like this cocktail was a really great example of this.
It’s made with two of our favorite ingredients: absinthe (Julia’s current fave) and Genever gin (a longtime favorite of both of ours for its malty notes.) Add a bit of passionfruit puree, orange bitters and some sweetener and you’re on to something good!
What’s the Verdict?
The final product is fairly fruit forward (thank you, passionfruit puree) but has that distinctive herbal absinthe flavor alongside the rounded backbone of malty genever. The egg white levels out the flavor and adds its velvety texture and (of course) adds a palette for some beautiful bitters artwork on top!
It’s a combination made in heaven and I could hardly wait for Chris to get the pictures before this one was long gone. (A common theme in our household, I’ll admit!
- 1.5 oz Oude Genever Diep 9
- .25 oz Absinthe Lucid Absinthe
- 1 oz Passion fruit Puree The Perfect Pureé of Napa Valley
- .75 oz Egg White
- 2 Dashes Orange Bitters Bitter Truth
- .25 oz Cane Syrup
- Add all ingredients to cheater tin
- Dry shake for 20 seconds to incorporate air
- Add ice
- Shake to chill and dilute
- Fine strain into a cocktail glass
- Garnish with a few drops of Angostura bitters