Instructions

1
Add all ingredients into a shaker with ice.
2
Shake well until extremely cold.
3
Strain into a chilled cocktail glass.

Knock-Out

Name: Knock-Out
Yield: 1
Ingredients: 30 ml Gin; 30 ml Dry Vermouth; 5 ml White Crème de Menthe; 1 dash Absinthe

The Knock-Out lives up to its name: a sudden, powerful strike of herbal complexity. By combining high-proof gin with the icy freshness of mint and the medicinal power of absinthe, it creates a profile that is both reviving and intensely spirited.

Key Takeaways

Aromatic Power: Characterized by the immediate, anise-driven aromatics of the absinthe.
Icy & Herbal: The mint and dry vermouth provide a complex sensory experience.
ABV: High (approximately 28-30%).
Primary Glassware: Chilled cocktail glass.

The History of the Knock-Out

Included in the 1961 IBA list, the Knock-Out represents an era that valued strength and the direct interplay of high-proof herbal liqueurs. It is a descendant of the Victorian “reviver” school of drinking.

Ingredient Definition and Selection

Gin

A standard London Dry Gin provides the necessary juniper structure.

Dry Vermouth

Acts as the necessary dry stabilizer for the fruited and herbal modifiers.

White Crème de Menthe

Ensures the drink’s namesake clarity and provide the cooling mint Entry.

Absinthe

Used as a seasoning. Its herbal, aniseed oils provide the primary aromatic entry point of the drink.

Preparation and Best Practices

Shake with Intensity: The combination of heavy liqueurs and spirit requires a vigorous shake to achieve proper integration and a light, aerated texture.
Temperature is Crucial: This is an intensely spirited “up” drink. Serve in an extremely cold glass to manage the high proof.
No Garnish: Traditionally served clean, letting the spirit’s complex clarity and elegant pale color speak for itself.