About
This cocktail was created by Jim Meehan (mixography) in 2008 at PDT in New York City. It is a riff on the Rosy Deacon, a recipe found in Stanley M. Jones’ Jones’ Complete Barguide (1977). Meehan originally served the drink to a friend, who suggested rinsing the glass with absinthe, a small tweak that adds a subtle herbal edge without overpowering the drink.Cheers y’all!
Ingredients
- 1½ oz · 45 mlgin
- ¾ oz · 22.5 mlsloe gin
- 1 oz · 30 mlfresh grapefruit juice
- absinthe, to rinse
Method
- 1
Rinse a chilled coupe or Nick and Nora with absinthe.
- 2
Add the gin, sloe gin, and grapefruit juice to a shaker tin.
- 3
Add ice and shake until chilled.
- 4
Strain into the prepared glass.
- 5
Garnish with a grapefruit twist, if desired.
anatomyofadrink.com/cocktails/green-deacon