1.5 oz Gillespie’s Sin Gin 0.5 oz Green Chartreuse 0.5 oz wildflower honey water (1:1 ratio) 0.75 oz fresh lime juice 3 dashes Bittered Sling Lem-Marrakech Bitters 1 pinch Vancouver Island Sea Salt Mist of Okanagan Spirits Taboo Absinthe
METHOD: Combine all ingredients (minus Taboo Absinthe) in a cocktail shaker with ice, shake vigorously for 15 seconds and fine strain to a half-rimmed Vancouver Island Sea Salt cocktail glass. Using an atomizer or mister, spray a fine amount of absinthe over the glass for aromatics. Garnish with a lime twist.
The Sylvia Hotel’s signature cocktail was created in 1954.
1.5 oz London Dry style gin such as Victoria Gin or Long Table Gin 0.75 oz sweet vermouth such as Punte E Mes or Odd Society Bittersweet Vermouth 0.25 oz or “a good splash” of Benedictine liqueur 2 dashes of orange bitters
METHOD: Place all ingredients into a mixing glass with ice and stir well. Strain into a chilled Martini glass. Garnish with a twist of lemon peel.