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San Francisco–based mixologist Jacqueline Patterson created this drink with seasonal rhubarb syrup and locally produced St. George absinthe verte. The sweetness of the syrup and the licorice flavor of the absinthe balance out the assertiveness of the bourbon, for a cocktail that can become a smack of evil if too many are consumed.
For more cocktails with a touch of absinthe, check out our sazerac recipe.
by Pamela Vachon | Decanters for your wine or whiskey this season help to elevate mere libations into occasions. More...