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1 oz. rye whiskey
1/2 oz. Obsello absinthe
1/2 oz. Aperol
1/2 oz. fresh lemon juice
1/2 oz. agave nectar
Tools: Boston shaker, strainer
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
For more on absinthe, including additional recipes, read Seeing Green in the January/February 2008 issue.