Ingredients and preparation
2 cl. Kubler Absinthe
2 cl.
Michter's Rye whiskey 2 cl. lemon juice 2 cl tonic water
4 more
sprig of mint in a shaker
beat 3 more and some mint leaves, add the absinthe, rye whiskey and lemon juice, fill with ice and shake well. Filter into a old-fashioned glass filled with ice and previously completed with the addition of tonic water. Garnish with a blackberry and a sprig of mint.
History
The creator of this cocktail, Erika Fey of Cyrus of Healdsburg (California) often draws inspiration from the abundance of seasonal ingredients available from the nearby Sonoma County farm to come up with unique combinations of flavor drink playful and surprising.
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