Who knows where this one got its name…Ulanda is an administrative district in Tanzania, but any connection pertaining to the drink is unknown. It’s been around for a while, though, as this is another from the Savoy Cocktail Book.
1 dash of absinthe
Shake with ice, strain into a chilled cocktail glass.
The 1 dash of absinthe was probably proportioned for a jigger of gin (1 1/2 oz), and since I made the drink with 2 oz. of gin, I was a tad more generous with the absinthe, maybe 1/5 tsp. or thereabouts.
It’s pretty simple to make, pretty simple to look at, and…pretty damn strong. While there is a fair amount of orange flavor from the Cointreau, this is a very ginny drink, with the absinthe maybe bringing out some of the spicier notes of the gin. In any case, something is bringing those out, because this is one of the spiciest-tasting drinks I’ve ever had, and each sip sits on your palate for quite a while after you’ve swallowed it with a lingering burn. Good but not great. Three livers.