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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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