Swiss Mist

from PDT

• 2 oz. Plymouth Gin
• .75 oz. Lemon Juice
• .75 oz. Grapefruit Cordial
• 1 Egg White

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