Ingredients
serves makes 2 cocktails, active time 5 minutes, total time 5 minutes
- 2 sugar cubes
- 6 dashes Peychaud's bitters
- 3 ounces rye, such as Rittenhouse 100 proof
- 2 dashes Pernod Absinthe
- 4 ounces Crispin Original Cider
- Ice
- Lemon peel, optional
Procedures
-
In a mixing glass, saturate the sugar cubes with the bitters and muddle to
break down the sugar cubes. Add ice and rye.
-
Stir until well chilled and the sugar is almost completely dissolved.
-
Put a dash of absinthe in each of the two serving glasses and swirl it around
to coat the glass, discarding any extra. Fill the glasses with ice.
-
Strain the chilled rye mixture evenly between the two serving glasses and top
each one with two ounces cider. Garnish with lemon peel if desired and serve.
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