1 oz Avèze Gentian Liqueur
1/2 oz St. Germain
1 dash Absinthe (*)
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
(*) Also made with 3 dash Barkeep's Fennel Bitters
After the Category 1 at Estragon, I began to flip through Sahil Mehta's cocktail notebook. There, I spotted an unnamed mezcal recipe calling for gentian and elderflower liqueurs. Sahil explained that he had made it for Misty Kalkofen of Del Maguey Mezcal; that time, he made it for her with absinthe and he switched over to fennel bitters the following week. I was more intrigued with an absinthe recipe for its accessibility and requested it that way. For a name, I dubbed it The Root and the Flower after a book written in the 1930s about 16th century India as well as a late 20th century book about Spanish history.