Young Kim, The Flatiron Room, New York, NY
“I wanted to accentuate the herbs in the Tanqueray.”
3 cucumber chunks
1.5 oz (45 ml) Tanqueray London Dry Gin
.5 oz (15 ml) Chase Elderflower Liqueur
.5 oz (15 ml) fresh lime juice
.25 oz (7.5 ml) Eli Mason Gomme Syrup
.25 oz (7.5 ml) Lucid Absinthe Supérieure, as garnish
3 coriander, as garnish
1 lime cup, as garnish
Muddle the cucumber in a shaker. Add the remaining ingredients. Shake over ice, and strain into a chilled rocks glass. Put the absinthe and coriander in a lime cup and ignite. Wait until the flame extinguishes, then add as garnish.
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