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The Number 26 cocktail was created by Marko Knezevic of the Grass Restaurant & Lounge in Miami. The Number 26 couples Absinthia Absinthe with sweet vermouth that creates a flavorful and pleasing drink.
1 part Absinthia Absinthe Superieure
1 dash sweet vermouth
1 dash simple syrup
Muddle six or seven grapes. Add ice, lime, simple syrup & spirits. Shake and strain into an ice-filled highball glass. Top with orange juice and garnish with fresh grapes.
Created by Marko Knezevic of the Grass Restaurant & Lounge in Miami.