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Ladies’ Blush

ladies' blush

ladies' blushSan Francisco bartender Jay Villafana updated an 1878 recipe from Leo Engel’s American and Other Drinks, which features the rich, nutty flavor of crème de noyaux.

2 oz. gin
¾ oz. lemon juice
½ oz. crème de noyaux
¼ oz. rich simple syrup (2:1)
1 dash absinthe
1 dash Angostura bitters
Glass: cocktail
Garnish: sugared rim

Rub the lip of a chilled cocktail glass with the cut edge of a lemon, and dip the rim into a saucer of superfine sugar to create a sugared rim. Combine ingredients in a shaker, fill with ice and shake to chill; strain into sugar-rimmed glass.

Jay Villafana, The Coachman, San Francisco

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