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Alex Gleason (alex@gleasonator.com)'s status on Saturday, 06-Jan-2024 13:39:54 JSTAlex Gleason @BadOptniks The rose water dilutes the absinthe. The sugar balances both the rose and absinthe. It's actually a great recipe. I'm torn on the gin. It could be a dry vermouth instead of gin. I tried a few variations of the rose and 1oz was the best.