Sometimes it’s helpful to think of a garnish in an uncommon way. Consider the absinthe rinse found in a traditional Sazerac cocktail as an aromatic garnish that’s placed underneath the drink. It incorporates into the finished product but also retains some aromatics along the inside collar of the glass. The classic methodology is to pour a small measure of absinthe into the glass, swirl it, and then dump it out, which coats the glass evenly, but is also a waste of absinthe and is slightly messy. This version uses an atomizer filled with absinthe to neatly and evenly coat the inside of the glass.
Visit our Drinks & Entertaining page for more classic cocktail recipes.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
To make 2:1 simple syrup, combine 16 oz. granulated sugar and 8 oz. (1 cup) water in a small saucepan. Gently heat while stirring to dissolve the sugar, and promptly remove from the heat once all the sugar is dissolved. Stored in a sterilized bottle, the syrup will keep in the refrigerator for 6 months.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?