2 oz Plymouth gin, 1.5 oz dry vermouth, 0.25 oz Luxardo Maraschino Liqueur, 2 dashes orange bitters, stir and strain into an absinthe-rinsed coupe, garnish with lemon twist and cherry. From Harry Johnson’s Bartender’s Manual (1900), via PDT cocktail book.
I really don’t like absinthe, but I must admit really enjoying cocktails with an absinthe-rinsed glass. It doesn’t taste like anise to me, but just delivers a spicy undertone.
We prefer cocktails that are not sweet, but our usuals are bitter. This one isn’t sweet or bitter, more dry and spicy. We both enjoyed it very much. Added bonus: it’s pretty!