from PDT

  • St. George Absinthe
  • 2 oz. Krogstad Aquavit
  • .75 oz. Cointreau
  • .75 oz. Lemon Juice
  • 2 1.5-inch tips of Asparagus
  • 1.25 inch slice of Fennel Bulb
  • 1 2-inch Stalk of Celery

Muddle the Cointreau and vegetables. Add everything else, then shake with ice and fine-strain into a chilled St. George Absinthe-rinsed coupe. Garnish with an orange twist.

Before the flowers blossom and the berries ripen, root vegetables such as fennel and celery are all you can get at the market until flowering shoots such as asparagus appear. —Sean Hoard, Summer 2010