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Sweet Gin Symphony

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A cocktail recipe from SAVEUR Magazine that blends Absinthe and Gin with a smattering of citrus and mint flavorings.


1 cup sugar
¼ oz. dried mint tea leaves (about 2 tbsp.)

2 ½ cups gin
5 oz. lemon juice
2 ½ oz. lime juice
2 oz. maraschino liqueur
1 cup mint tea syrup
Absinthia Absinthe Superieure, to rinse glasses
Lemon peel, for garnish
Star anise, for garnish

1. Make the mint tea syrup: Combine the sugar and 1 cup of water in a small saucepan over medium-high heat. Stir until the sugar dissolves completely. Reduce heat to low and add the tea leaves. Allow the tea to infuse for 5 minutes before removing from heat and straining. Let chill before using.

2. In a punch bowl or large pitcher, mix the gin, lemon and lime juice, mint tea syrup, and maraschino liqueur, stirring to combine. Decant a small amount of absinthe into a small spray bottle.

3. To serve, spritz each glass with absinthe, then fill with crushed ice. Add the punch and garnish with lemon peel and star anise.