SFist Drinks: The Parlor's 'DiVine' Cocktail

We figured you needed a couple weeks' hiatus from drinking after the holidays and all, but SFist Drinks returns today with a cocktail from Michael McDonagh, beverage director at Fisherman's Wharf-adjacent bar/club The Parlor. The name comes from the use of G'Vine small batch gin, and McDonagh describes it thusly:

The gin is distilled from grapes in the Cognac region of France; the grape flowers are then infused with the distilled spirit, giving it a lovely floral note. Dimmi Italian liqueur adds a wonderful herbal dimension to the cocktail, while muddled lemon slices balance the drink. The oils from the lemon skin are as important as the juice from the fruit, and I add just a touch of simple syrup before shaking and fine straining into a cocktail glass. Just a few drops of La tourment Vert Absinthe are dropped onto the drink to finish it off.

The DiVine

2 oz. G'Vine "Floraison" Gin
0.5 oz. Dimmi Italian liqueur
4 lemon slices
0.25 oz. simple syrup
5 drops La tourment Vert Absinthe

Muddle lemon slices with simple syrup in a mixing glass. Add gin & Dimmi. Fill with ice. Shake and fine strain into cocktail glass. Drop absinthe over the cocktail. Garnish with lemon twist.