My interpretation of this incredibly complex and perfectly balanced cocktail. This will change your approach to absinthe forever. A good quality absinthe is essential. I use one of the Cherry Rocher ones, produced more or less around the corner, which are strong on the aniseed and fennel notes, with a marked and pleasant wormwood bitterness. The dominant flavour of the cocktail, then, is obviously the absinthe, as one would think from its name, with wonderfully harmonising florals from the St. Germain, spiciness from the ginger ale and lime, and surprising herbals from the basil. An absolute must for the cocktail lover, and one that truly deserves a future classic status.