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Absinthe
2 oz. vermouth
1½ oz. chilled green tea (Momose likes Gyokuro)
2 dashes aromatic bitters (such as Angostura)
Lemon peel
Tools: mixing glass, barspoon
Glass: wine glass
Garnish: blood orange wheel
Spritz the inside of a chilled wine glass with absinthe, then set aside. Combine the other ingredients in a mixing glass, then stir gently with ice to chill. Strain the cocktail into the glass. Twist a lemon peel over the drink to release the lemon oils, then garnish with a blood orange wheel.
Julia Momose, Kumiko, Chicago
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