About the Author
R. WINSTON GUTHRIE is an absinthe expert and the founder of www.AbsintheBuyersGuide.com, which is the premier source for information about the drink, including tips on what to buy and how to find accessories such as glasses and spoons. He lives in San Francisco with his wife.
JAMES F. THOMPSON is a New York-based writer and editor. In addition to extensive publishing work, he has been an English professor and a teacher aboard a navy destroyer performing operations in the Mediterranean.
Liza Gershman is an award-winning photographer and writer. Her work has been featured in many publications, including the San Francisco Chronicle, Daily Candy, Outside Magazine, Napa Valley Life, Eater SF, and Beer Connoisseur.
Excerpt. © Reprinted by permission. All rights reserved.
5 fresh basil leaves
1½ ounces Square One Cucumber Organic vodka
½ ounce simple syrup
½ ounce fresh lime juice
¼ ounce absinthe
1 sprig of fresh thyme
Muddle the basil in a cocktail shaker until all the leaves are bruised. Add the vodka, simple syrup, lime juice, absinthe, and thyme sprig. Fill the shaker with ice and shake hard. Strain the drink into a chilled cocktail glass. Shake the thyme sprig dry, then use it as a garnish. Serve.