Shu Jam Fizz

• Absinthe
• 2 ounces DH Krahn gin
• 1 teaspoon apricot jam
• 3/4 ounce fennel syrup
• 3/4 ounce freshly squeezed lemon juice
• Dash of Fee Brothers Peach Bitters
• Club soda

1. Rinse a Collins glass by swirling absinthe inside it, just enough to coat the sides; discard excess.
2. Combine gin, jam, fennel syrup, lemon juice and bitters in a shaker with ice, and shake.
3. Add ice to the prepared glass, and into that strain the contents of the shaker.
4. Top with the soda, and serve.

absinthe, gin, apricot, fennel syrup, freshly squeezed lemon juice, bitters, soda

Taken from cooking.nytimes.com/recipes/1012827 (may not work)