Growing Old and Dying Happy Is a Hope...
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Growing Old and Dying Happy Is a Hope...
Photographed in an Urban Bar Retro Optic Coupette 15cl
| 1⁄24 oz | La Fée Parisienne absinthe |
| 2 oz | Cynar or other carciofo amaro |
| 1 oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 4 swath | Lemon peel |
| 6 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
How to make:
- RINSE chilled glass with absinthe and discard excess.
- SQUEEZE lemon zests to release oils into mixing glass and drop zests in.
- Add other ingredients and REGAL STIR with ice.
- STRAIN into absinthe-rinsed glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Amaro and lemon oils manage to overwhelm muscular absinthe and rye whiskey in this full-flavoured, harmonious cocktail.
History:
Adapted from a recipe created in 2009 by Maksym Pazuniak and Kirk Estopinal at Cure bar in New Orleans, Louisiana, and first published in their Rogue Cocktails book. Perhaps the cocktail with the longest name, its full name is "Growing Old and Dying Happy Is a Hope, Not an Inevitability," but that's five characters longer than our database can accommodate.
- More After dinner/digestif cocktails
- More Aperitivo/aperitif cocktails
- More Bittersweet (e.g. Negroni) cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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