Stay Mum
Reprinted with permission from Death & Co Welcome Home by Alex Day, Nick Fauchald, and David Kaplan, copyright (c) 2021. Published by Ten Speed Press, a division of Penguin Random House, LLC.
Photographs copyright © Dylan + Jeni
Of this cocktail served at seminal bar Death and Co., Tyson Buhler says, "I love the classic Chrysanthemum cocktail, and Thai basil has a distinct anise flavor that works great with the heavy dose of absinthe."
How to Make It
1
In a shaker, gently muddle the basil.
2
Add the remaining ingredients except the lemon twist and shake with ice.
3
Double strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
Ingredients
3 Thai basil leaves
2 ½ fl oz Dolin dry vermouth
½ fl oz Bénédictine
1 tsp Cyril Zangs 00 apple cider eau-de-vie
4 dashes absinthe
lemon twist for garnish
Directions
1
In a shaker, gently muddle the basil.
2
Add the remaining ingredients except the lemon twist and shake with ice.
3
Double strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.
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