A riff on Death in the Afternoon, the deceptively simple build yields a nuanced, “beautifully balanced, incredibly refreshing” drink, says co-owner Justin Lavenue. The bar uses Kübler absinthe because it’s slightly sweeter than other brands, and tempers the citric acid in the lime juice and carbonic acid in the Topo Chico. The inherent salinity of the mineral water elevates the anise and fennel notes of the spirit.
- 1 ounce absinthe, preferably Kübler
- 1/4 ounce lime juice
- 1 bottle ice-cold Topo Chico with “a big swig taken from it”
Garnish: lime wedge
- Open Topo Chico and pour off a big swig.
- Pour the absinthe and lime juice into the Topo Chico bottle and insert a 12-inch stainless-steel straw.
- Garnish with lime wedge, halved if necessary to fit next to the straw, and pin it in place.