- 1½ ounces gin
- 1½ ounces Emilio Miró Vermut de Reus Extra Seco
- 1 dash absinthe
- Lemon twist or sprig of lavender, for garnish
Combine the gin, Miro, and absinthe in a shaker over ice and stir to combined and very cold.
Strain into a chilled coupe and garnish with the lemon twist or lavender. Finish with a little expressed lemon zest for extra aromatics.