3/4 oz Galliano Liqueur
3/4 oz Combier Orange Liqueur (Cointreau)
3/4 oz Lemon Juice
1 barspoon Absinthe (Obsello)
Shake with ice and strain into a coupe glass. I added a lemon twist garnish to the recipe.
When we went to Central in Portland during their cocktail week, we discovered that there was a Campari and Del Maguey-sponsored event going on that night with drinks made by a pair of New York City bartenders. While I enjoyed the Deck Hand and First Rodeo, it did not give me a sense of what Central's bar program was about save for their beautiful vintage glassware. Therefore, I asked Central's Dustin Knox for a few recipes that appear on the current menu so that we could experience his bar's recipe craftsmanship at home.