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Prohibition-Era Cocktail From Miami: The 1939

The most relaxing meal I had while in Miami was in the Traymore at the Metropolitan by COMO, on the patio, off the beaten path from the craziness of South Beach. The whole fish was flaky, moist, and delectable.

But one of the best parts of the visit to the Traymore was the delicious cocktail I had. It's called the 1939, and it was served with a giant ice cube. The ice cube kept it cold, and the absinthe in the drink gave the drink a licorice kick that was unexpected, but delicious. With the gin, honey grapefruit and mint, it was an overall fruity cocktail with an added kick.

It was the perfect beverage to sip near the ocean. But even if you're not going to be near a beach this summer, it's still a delicious drink you can easily make yourself. Pour it into a mason jar, rocks glass or stemmed cocktail glass, and garnish with a mint leaf! 

  • 1 ounce gin (this cocktail is made with Noilet's)
  • 1 teaspoon, or just a splash of Absinthe
  • 1/4 ounce fresh grapefruit juice
  • 1/4 ounce honey
  • 5 mint leaves
  • Club soda, to top

Start by muddling the mint on the bottom of a cocktail shaker until bruised. Pour in the gin, grapefruit juice, honey and absinthe.

Shake in a cocktail shaker without ice. Pour into a cocktail glass filled with ice (or with a large ice cube). Top with club soda, and garnish with mint. 

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