Recipe · amber rum
100 year old cigar
- Ingredients
- 6
- Glass
- Coupe
- Method
- Stirred
Ingredients
- Absinthe
- Amber rum5 cl
- Bénédictine1.5 cl
- Cynar1.5 cl
- Peated Islay whisky0.5 cl
- Angostura bitters1 dash
Preparation
- 01
Chill a coupe beforehand.
- 02
Pour a splash of absinthe into the coupe, swirl it to coat the inside, then discard the excess.
- 03
In a mixing glass filled with ice, combine the rum, Bénédictine, Cynar, peated whisky and the dash of Angostura.
- 04
Stir to chill the mixture thoroughly.
- 05
Strain into the absinthe-rinsed coupe and serve without garnish.
In the same spirit