Garnish:
Orange zest twist (discarded) & Luxardo maraschino cherry
How to make:
THROW all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Rye whiskey 100 proof / 50% alc./vol. |
| 1 1/2 fl oz | Byrrh Grand Quinquina |
| 1/6 fl oz | Giffard Grenadine Syrup |
| 1 dash | La Fee Parisienne absinthe |
| 1 dash | Orange bitters |
| 4 drop | Bob's Chocolate bitters |
| 1 pinch | Salt |
| 3/4 fl oz | Chilled water |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
This cocktail sits somewhere in the East River between a Manhattan and a Brooklyn with some Thames Estuary thrown in.
History:
Created in August 2015 by yours truly (Simon Difford) at the Cabinet Room, London, England.
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