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Upgrade your everyday cocktail to this smooth sipper from Atlanta bartender Paul Calvery.

 

1 barspoon absinthe

2 oz. bourbon

3/4 oz. Zucca Amaro

1/4 oz. grenadine

2 dashes grapefruit bitters

Tools: mixing glass, barspoon, strainer

Glass: coupe

 

Swirl absinthe in coupe to coat and discard any leftover. Combine remaining ingredients in a mixing glass and stir with ice cubes. Strain into an absinthe-washed coupe.


Paul Calvert, Paper Plane, Decatur, Georgia

 

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