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The Bloody
ABSINTHE AND FENNEL
The Bloody
Fairy
A quick absinthe rinse leaves anise and herbal bitterness behind, with fennel on top.
A quick absinthe rinse leaves just enough anise and herbal bitterness behind to change the whole profile of a classic Bloody Mary, with a faint green sheen at the surface. A feathery fennel frond on top keeps the anise theme going instead of fighting it with celery.
Ingredients
- Absinthe, for rinsing the glass0.25 oz
- Gin2 oz
- Tomato juice4 oz
- Lemon juice0.5 oz
- Worcestershire sauce2 dashes
- Hot sauce2 dashes
- Celery salt, for the rim1 tbsp
- Ice1 fill
- Fennel frond (garnish)1
- Lemon wheel (garnish)1
- Celery stalk (garnish)1
Instructions
- 1Add the absinthe to a chilled glass, swirl to coat, and discard the excess.
- 2Wet the rim and coat it with celery salt.
- 3Fill the glass with ice, then add the gin, tomato juice, lemon juice, Worcestershire sauce, and hot sauce.
- 4Stir gently, then garnish with a feathery fennel frond, a lemon wheel, and a celery stalk.
Note Rinse and discard the absinthe rather than pouring it into the drink — a coated glass gives you the aroma without turning the cocktail into a licorice bomb.