Upgrade your everyday cocktail to this smooth sipper from Atlanta bartender Paul Calvery.
1 barspoon absinthe
2 oz. bourbon
¾ oz. Zucca Amaro
¼ oz. grenadine
2 dashes grapefruit bitters
Tools: mixing glass, barspoon, strainer
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