Artemisia's Field

Matthew Kelly / Supercall

Steven Gonzalez, senior bartender at Park Hyatt New York’s Living Room, created an equal-parts take on the Absinthe Frappé that even skeptics will enjoy. “Absinthe is not an easy ingredient to use because of its particular flavor,” he says. “I decided to pair it with two cordials and a citrus juice to make an enjoyable and refreshing libation. The way its herbal and sour notes come together is pleasing to the palate.” This fresh drink makes a perfect aperitif anytime of year, but it also works as a digestif after a big meal if you’re craving a lighter post-dinner cocktail.

Artemisia's Field

Bitter, Sweet


  • .75 oz Absinthe
  • .75 oz Cocchi Americano
  • .75 oz Dolin Genepy des Alpes
  • .75 oz Lemon Juice
  • Cucumber ribbons


Step one

Fill a Collins glass halfway with crushed ice. Add all liquid ingredients and swizzle until frosty.

Step two

Top with more crushed ice. Garnish with cucumber ribbons and mint sprigs.

Contributed by Steven Gonzalez