The Tunnel Vision was born of Alex Day’s desire to create a drink that was simultaneously refreshing and savory, the latter of which is achieved with herb-infused vermouth and high-proof pear eau de vie. The drink’s real inspiration is hidden in its name, a phrase that describes Day’s blinding obsession with the combination when he dreamed up this tall, strange beauty.
2 ounces basil-infused Dolin Blanc vermouth (see Editor’s Note)
2 ounces basil-infused Dolin Blanc vermouth (see Editor’s Note)
1/2 ounce pear eau de vie
1/2 ounce pear eau de vie
1/2 ounce fresh lime juice
1/2 ounce fresh lime juice
1/2 ounce simple syrup
1/2 ounce simple syrup
2 dashes absinthe
2 dashes absinthe
Soda water
Soda water
Garnish: basil and lime wheel
Directions
Combine the vermouth, eau de vie, lime juice, simple syrup, and absinthe in a cocktail shaker.
Add ice and shake until chilled.
Strain into a Collins glass over ice and add the garnish.
Editor's Note
Basil-Infused Dolin Blanc Vermouth: Add 4 to 6 basil leaves to a half bottle, or 8 to 10 leaves to a full 750 ml bottle of Dolin Blanc vermouth. Let infuse for 2 hours, strain, and rebottle. If you don’t have time for infusing, gently muddle 4 to 6 basil leaves into the simple syrup.