1/2 oz Lustau Pedro Ximénez Sherry
1/2 oz Fernet Branca
1/2 oz St. George's Absinthe
Stir with ice and strain into a rocks glass containing a large ice cube. Garnish the ice cube with a pinch of salt.
A few Thursdays ago, we made the pilgrimage to Woburn to have dinner at Sichuan Garden II. Behind the bar that night were bartenders Vannaluck Hongthong and Joel Atlas who were later joined by Ran Duan. For a first drink, I asked Vannaluck for the No Stone Unturned for it reminded me of their Royal Flush with a raisiny sherry in place of that one's crème de cacao. Moreover, this one had the addition of a pinch of salt to sooth the intensity of the bitter herbal notes.