The Helena Bonham Carter

• 3/4 ounce apricot liqueur
• 1 ounce Cocchi Apertivo Americano
• 1 1/2 ounce Plymouth gin
• absinthe, to rinse the interior of the glass

1. First swirl some absinthe in a glass, then pour it out.
2. Next, combine three-fourths of an ounce of apricot liqueur, an ounce of Cocchi Aperitivo Americano and one and a half ounces of Plymouth gin.
3. Stir with ice and strain into the glass.
4. Spritz with lemon peel oil (by squeezing a zest of lemon over the drink) and garnish with a twist of lemon peel.

apricot liqueur, gin, absinthe

Taken from cooking.nytimes.com/recipes/1017215 (may not work)