A rinse coats the inside of the glass with an aromatic spirit. Pour a small amount (0.25 oz) into the empty glass, swirl to coat the walls, dump the remainder. The drink is then strained into the rinsed glass. Used for absinthe rinse in the Sazerac (signature), Islay rinse for smoke notes, vermouth rinse for the driest Martini. The rinse is olfactory, not flavor.