The Modern Prometheus

from Punch (http://punchdrink.com)

Ingredients

Serving: 1

• 1 1/2 ounces Navy strength gin, preferably Royal Dock
• 1 1/2 ounces Navy strength gin, preferably Royal Dock
• 1 1/2 ounces genever, preferably Diep 9 Oude
• 1 1/2 ounces genever, preferably Diep 9 Oude
• 1 ounce sloe gin, preferably Plymouth
• 1 ounce sloe gin, preferably Plymouth
• 1/2 ounce falernum, preferably Velvet Falernum
• 1/2 ounce falernum, preferably Velvet Falernum
• 1/2 ounce simple syrup
• 1/2 ounce simple syrup
• 3/4 ounce grapefruit juice
• 3/4 ounce grapefruit juice
• 3/4 ounce lime juice
• 3/4 ounce lime juice
• 2 dashes absinthe
• 2 dashes absinthe
• 1 dash cinnamon bitters (see Editor's Note)
• 1 dash cinnamon bitters (see Editor's Note)

Garnish: mint sprig

Directions

1. Add all ingredients to shaker tin with ice and shake.
2. Transfer the contents of the shaker tin to a tall Zombie glass.
3. Top with crushed ice and garnish with a mint sprig.

Editor's Note

Cinnamon Bitters:
2 cinnamon sticks, broken in half
6 ounces Angostura bitters

Let ingredients sit in a clean container at room temperature for three to six days. Remove cinnamon sticks once desired flavor is reached. Store the bitters at room temperature for up to three months.