Tuesday, May 15, 2012


2/3 Scotch (2 oz Macallan 12 Year Scotch)
2 dash Maraschino (1/2 oz Luxardo)
2 dash Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)
1 dash Ojen (18/ oz Obsello Absinthe)

Stir with ice and strain into a cocktail glass.

After the Harry M. Stevens Cocktail, I decided to flip through the Pioneers of Mixing at Elite Bars: 1903-1933 where I decided upon the Ansonia. The drink began with a light anise and smoke nose. Next, sweet grape and malt notes filled the sip, and the swallow was a procession of Scotch, Maraschino, and absinthe flavors that ended with lingering anise-chocolate notes from the Obsello Absinthe.

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