Garnish:
Lemon zest twist
How to make:
RINSE (coat inside) chilled glass with absinthe and set aside. Add other ingredients to mixing glass, STIR with ice and strain into absinthe-rinsed glass (Sazerac-style, without ice in glass).
| 1/12 fl oz | La Fée Parisienne absinthe |
| 1/4 fl oz | Demerara/Muscovado/brown sugar syrup (2 sugar:1 water) |
| 2 dash | Orange Bitters by Angostura |
| 1 fl oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 1 fl oz | Jamaican aged blended rum with funk |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
Review:
Some like to muddle a bitters-soaked brown sugar cube until "smooth paste" to make this cocktail. Depending on your sugar cube, even with a splash of soda water, after what seems like an eternity you may still see sugar crystals rather than paste. Life's too short so I've used 2:1 brown sugar syrup to make this punchy nightcap of a cocktail. One person's paste is another's syrup!
History:
Adapted from a recipe created in 2014 by Eric Alperin at The Varnish in Los Angeles.
Alcohol content:
- 1.6 standard drinks
- 28.2% alc./vol. (56.4° proof)
- 22.7 grams of pure alcohol
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