1/2 oz Crème de Cassis
1/2 oz Salers Gentiane Liqueur
Stir with ice and strain into a rocks glass filled with ice. Float a barspoon of absinthe and twist a lemon peel over the top. Add a straw.
After a drink at J.M. Curley, I ventured over to the Red Line for I had to meet up with Andrea at Rendezvous for dinner. Once there, bartender Scott Holliday suggested a drink he had recently created to fulfill a customers request for something bitter and blackberry-like but not sweet. For the berry and bitter elements, Scott utilized black currant and gentiane-based liqueurs, respectively.