P-38 Lightning from Here and Now

Apricot liqueur lends fruity sweetness to this gin cocktail from Los Angeles.

1½ oz. gin (Here and Now uses Ford’s)
¼ oz. apricot liqueur
¼ oz. velvet falernum
¾ oz. fresh lime juice
1 Tbsp. caster sugar
Tools: shaker, strainer
Glass: rocks
Garnish: absinthe mist and star anise

Combine all of the ingredients in a shaker with ice and shake. Strain into rocks glass. Spritz absinthe over the drink and garnish with a star anise.

Aaron Melendrez, Damian Diaz, and Othon Nolasco, Here and Now, Los Angeles

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