Ingredients
- 3/4
ounces Dillon’s Dry Gin 7
- 3/4
ounce Dillon’s Orange Liqueur
- 3/4
ounce fresh lemon juice
- 3/4
ounce Lillet Blanc
dash Dillon’s Absinthe, to coat glass
- 1
Tbsp. cherry concentrate or pomegranate syrup, for glass garnish
- 1
tsp. coconut fat, for glass garnish
How to prepare
- Step 1
- Combine your cherry concentrate and coconut fat to make the blood glass garnish. Brush onto your coupe glass and place in freezer to chill.
- Step 2
- Rinse the inside of your chilled coupe glass with absinthe, discarding the excess.
- Step 3
- In your cocktail shaker add the gin, Lillet blanc, orange liqueur and fresh lemon juice. Add ice and shake for 10-15 seconds.
- Step 4
- Strain into your prepared glass, adding a large cube {optional}. Enjoy!
