Crab Spider

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Jam jar glass
• Ice: Ice
• Garnish: Lemon zest twist
• ABV: 20%

Ingredients

• Gin — 1⅓ oz (40 ml)
• Absinthe verte — 3 dash
• Dolin Dry Vermouth de Chambery — 1⅓ oz (40 ml)
• Triple sec liqueur (40%) — ⅔ oz (20 ml)

How to make it

1. SHAKE (or stir) all ingredients with ice.
2. Fine strain into chilled glass.

A cocktail with gin and absinthe.

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