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Postcards From Sicily
A citrusy play on the Sazerac from Dustin Haarstad of Searsucker in San Diego.
Postcards From Sicily
About This Recipe
| Yield: | 1 |
| Active time: | 5 minutes |
| Total time: | 5 minutes |
| Special equipment: | Mixing glass and strainer |
Ingredients
- Ice
- St. George Abstinthe Rinse
- 1 ounce Cognac (preferably Kelt VSOP or Pierre Ferrand)
- 1 ounce Solerno Blood Orange Liqueur
- 1 teaspoon raw cane sugar
- Dash Fee Brothers Grapefruit Bitters
- Dash Peychaud's Bitters
- Grapefruit twist
Procedures
-
1
Fill a cocktail glass with ice to chill.
-
2
In a mixing glass, combine Cognac, Solerno, and sugar. Mix until sugar is dissolved. Add bitters and stir well.
-
3
Dump ice from cocktail glass. Pour a few drops of absinthe into glass and rotate until inside is well coated; discard the excess. Pour into prepared glass. Run grapefruit twist around rim of glass, then float on top of cocktail.
