- 2oz Patent 5 Vodka
- 0.75oz Ginjo saké
- 1 bar spoon of honey syrup*
- 2 dashes Ms Betters Bitters – Chocolate
- Absinthe rinse**
Combine the first four ingredients in a cocktail tin or mixing glass. Add ice and stir for at least 30 seconds, until ice cold and a frost has formed on the tin or mixing glass. Strain into an absinthe-rinsed glass.
*Add two parts honey to one part water and stir until the honey has dissolved. This syrup will last around a week if stored in the fridge, though we suggest just making as much as you need.
**You can add some absinthe to a small atomizer and spritz the inside of a cocktail glass a couple of times to make this step easier!