This recipe was first published as part of our trend feature on Swizzled Cocktails.
Jack Cholin, San Francisco
Cholin explains that the swizzle mixes all of the ingredients (orgeat being the thickest) without losing the bubbles of the soda (which help to carry the aromas of the gin, absinthe and orgeat to the surface).
25ml St George Terroir gin
25ml Absinthe Verte
25ml Orgeat
25ml Lime juice
25ml Soda
Swizzle with crushed ice in a tall glass. Top with more crushed ice and serve with grated lime zest over the top.
