Serve in aCoupe glass
How to make:
RINSE chilled glass with absinthe and set to one side. STIR other ingredients with ice and fine strain into pre-prepared glass.
|1/12 fl oz||La Fée Parisienne absinthe|
|1 2/3 fl oz||Bacardi 8 year old rum|
|1/2 fl oz||Bénédictine D.O.M.|
|1/2 fl oz||Cynar or other carciofo amaro|
|1/6 fl oz||Islay single malt Scotch whisky|
|1 dash||Angostura Aromatic Bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Stirred down and boozy so suited to late night sipping. This cocktail has broader appeal when served on-the-rocks in an old-fashioned glass, either way it is cigar-like and suits being accompanied by one.
Adapted from a recipe in Carey Jones' 2016 Brooklyn Bartender: A Modern Guide to Cocktails and Spirits.