Ingredients
- 1 oz London Dry Gin
- 1 oz Lillet blanc
- 1 oz Cointreau
- 1 oz Lemon Juice, freshly squeezed
- Absinthe, to rinse
- Ice
Instructions
- Chill the Coupe Glass with ice water while we make the drink
- Add all ingredients to a Cocktail Shaker with ice
- Shake well till chilled
- Dump out the ice, rise the glass with the Absinthe, then double strain the drink into the coupe glass.
Notes
- You can sub the Cointreau for regular triple sec, but you can tell the difference.
