The Natalie Portman

• 1 1/2 tablespoons red wine, steeped with lemon peels
• 1 1/2 ounce Brooklyn gin
• 3/4 ounce lemon juice
• 1/2 ounce triple sec
• 1/4 ounce gum syrup
• 1 egg white
• Mist of absinthe
• Dash of Angostura bitters

1. Beforehand, chill red wine that's been sweetened slightly with sugar (about a tablespoon per half cup of wine) and steeped with lemon peels.
2. Next, combine one and a half ounces of Brooklyn gin, three-quarters of an ounce of lemon juice, a half-ounce of triple sec, a quarter ounce of gum syrup and an egg white.
3. Shake and strain into a cocktail glass.
4. Using a funnel, pour the red wine into the bottom of the glass so it forms a deep layer of color.
5. Mist the top of the cocktail with absinthe (if you don't have a spare mister, drizzle a few drops of absinthe) and garnish with a few dashes of Angostura bitters.

red wine, brooklyn, lemon juice, triple sec, syrup, egg, absinthe, bitters

Taken from cooking.nytimes.com/recipes/1017212 (may not work)