from PDT
Dry-shake, then shake with ice and strain into a chilled egg coupe. Garnish with a spritz of Kubler Absinthe.
This grapefruit-accented silver gin sour is finished with a mist of Absinthe Suisse Blanche, distilled in the Val-de-Travers region of Switzerland, where absinthe traces its roots. —Jim Meehan, Spring 2008