Christopher Lopez

As a fellow absinthe lover I’d recommend rinsing the glass with absinthe instead of mixing it in- makes the absinthe more present without being overpowering. In fact, sounds so good I’m going to make one now!

If this is different enough to warrant its own name, I’ll call this Ash & Honey

Made a riff on this tonight using A’bunadh, Antica Formula, Honey Syrup, dash each Peychaud and Angostura (Fee’s), adding 1/3oz Laphroaig CS and served up. It’s sublime.