1/2 oz House Swedish Punsch
3/4 oz El Maestro Sierra Pedro Ximénez Sherry
3/4 oz Lemon Juice
1 barspoon Kübler Absinthe
Build in a goblet glass, fill with crushed ice, and swizzle to mix and chill. Garnish with two dash Peychaud's Bitters and add a straw.
Two Sundays ago, Andrea and I headed down to No. 9 Park for drinks. For a first libation, I asked bartender Tyler Wang for the Bleeding Fog Swizzle from their new cocktail menu. Tyler described how it was bar manager Ted Kilpatrick's smoky riff on a Fog Cutter. And it was actually Ted who made me my first Fog Cutter two years ago, so his fascination with the drink did not surprise me.