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Absinthe-minded Professor

 

1 oz. rye whiskey

1/2 oz. Obsello absinthe
1/2 oz. Aperol
1/2 oz. fresh lemon juice
1/2 oz. agave nectar
Half-slice orange
Ice cubes
Tools: Boston shaker, strainer

Glass: cocktail

 

Muddle the orange slice in a mixing glass. Add remaining ingredients, shake well and strain into a chilled class.

 

Alex Smith, Thirsty Bear Brewing Co., San Francisco

 

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RELATED CONTENT

For more on absinthe, including additional recipes, read Seeing Green in the January/February 2008 issue.