Conjuro de la Luna

Name: Conjuro de la Luna
Ingredients: 2 oz Empress 1908 Gin; 1/2 oz Creme De Violette; 1/2 oz Lemon Juice; 3 dash(es) Lavender Bitters; Atomized Absinthe Spritz

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By Bradley Johnson

Submitted on: March 20, 2021

Refreshing

Seasonal

I recently did a private curated tasting for a small group of friends in my home town of Lake Arrowhead. It was Halloween and the second full moon in a calendar month. Commonly referred to as the Blue Moon. I always keep fennel bulbs on hand, as they are delicious to cook with and abundant in California. That bright, fresh licorice flavor tends to amplify whatever you use it in. I created a syrup using sliced fennel and cooking it at low temperatures in an immersion circulator. The herbaceous an...

Ingredients

2 oz
Empress 1908 Gin

1/2 oz
Creme De Violette

1/2 oz
Lemon Juice

3 dash(es)
Lavender Bitters

Atomized Absinthe Spritz

Instructions

Garnish

Lemon zest, Fennel pollen, lavender and skeleton leaf

Build

Shake & Double Strain

Glass

Cocktail Coupe

Estimated strength

About 26% ABV (estimate)

By Bradley Johnson

Mixologist

Brad Johnson, aka Sluggo, aka Mysterioso, is a home mixologist specializing in interesting and sometimes whimsical twists on classic cocktail platforms. While Brad has worked as a professional bartender in years past, he is currently establishing his brand, Société Mysterieux, an underground cocktail society for like-minded enthusiasts of cocktail culture. We create our own recipes based on classic platforms using our own bitters, syrups, tonics and shrubs under the brand L’Apothicaire Mysterieu...

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Shake ingredients with ice. Double strain in to coupe. Sprinkle culinary grade lavender and fennel pollen over top. Set lemon peel over top. Spray atomized absinthe over top. Complete the garnish with two skeleton leaves.

Editor's Note

Empress gin and Creme de Violette create a striking indigo hue, while house-made fennel syrup and an absinthe mist provide a complex, anise-forward aromatic profile.