The Switchblade Cocktail
- 5m Prep Time
- 0sCook Time
- 5m Ready In
YIELD: 1 DRINK This cocktail was created by mixologist Jackie Patterson Brenner. It was to celebrate the launch of a line of hard-boiled books, the Switchblade imprint, which Andrea Gibbons and I edited for PM Press. It premiered with a reprint of my novel The Jook, about a wayward pro football player, and Summer Brenner’s (Jackie’s mother-in-law) rugged original I-5 about sex trafficking. While the imprint is no more, thankfully the cocktail endures. I have one or two Switchblades, while puffing on a maduro-type cigar, each time I polish off a deadline … or sometimes when after-hours rolls around.
Ingredients
- 56.7 g Martin Miller's gin
- 21.3 g Dolin Blanc vermouth
- 1 Luxardo maraschino liqueur
- 2 St. George Spirits absinthe
- 1 Small Hands Foods grenadine to garnish
Nutrition (per serving, estimated)
Estimated based off 2 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1.2 mg
- Iron: 0.01 mg
- Magnesium: 0.8 mg
- Phosphorus: 0.8 mg
- Potassium: 5.6 mg
- Zinc: 0.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 56.7 g Martin Miller's gin
- 21.3 g Dolin Blanc vermouth
- 1 Luxardo maraschino liqueur
- 2 St. George Spirits absinthe
Prepare
- 1 Small Hands Foods grenadine, to garnish
Let's Cook
-
Step 1.
Fill a mixing glass with ice. Add 2 ounces Martin Miller's gin, 3/4 ounce Dolin Blanc vermouth, 1 bar spoon Luxardo maraschino liqueur, and 2 dashes St. George Spirits absinthe.
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Step 2.
Stir the ingredients with a bar spoon for about 20-30 seconds until the mixture is properly diluted and well chilled.
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Step 3.
Strain the cocktail into a chilled coupe or martini glass. Dash a small amount of Small Hands Foods grenadine over the top to garnish.