Serve in anOld-fashioned glass
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)
|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.
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!
Adapted from a recipe created in 2014 by Eric Alperin at The Varnish in Los Angeles.