Brandied cherry (sold in jars at gourmet stores), for garnish
Fill a cocktail shaker halfway with ice. Add the gin, creme de violette, lime juice and limoncello and shake well. Rinse the inside of a cocktail glass with absinthe. Strain the drink into the glass, add the seltzer and garnish with a brandied cherry.
Photograph by Jonathan Kantor
Recipe adapted from Vessel (Seattle) for Food Network Magazine