#absinthe

½ ounce absinthe 2 ounces mezcal 1 oz st. elizabeth allspice dram 2 dashes angostura bitters rosemary sprig, for garnish Pour absinthe into a rocks glass; swirl to coat, and discard liqueur. Fill a cocktail shaker with ice, then add mezcal, st. elizabeth, and 2 dashes of bitters. Strain cocktail into a glass over ice. Light rosemary with a lighter or culinary torch until smoking and place it in the glass. Serve immediately.

Ice 2 ounces rye whiskey 1 ounce sweet vermouth ½ teaspoon absinthe 1 dash Angostura bitters 1 dash orange bitters Twist of lemon for garnish

Ice 2 ounces rye whiskey 1 ounce sweet vermouth ½ teaspoon absinthe 1 dash Angostura bitters 1 dash orange bitters Twist of lemon for garnish

Teachs Fleet - Black Strap Rum, absinthe, lemon, sugar, egg white and nutmeg. This is a great platform for the absinthe with a frothy base paired up with a sweet and sour combo.