absinthe buck

1 oz Absinthe Ordinaire
1 oz Lime Juice
1/2 oz Orgeat
3 oz House Ginger Beer

Quickly shake to mix. Pour into a Collins glass with ice. Top with 3 dash Angostura Bitters and garnish with mint sprigs and a lime wedge.
A few Wednesdays ago, we paid a visit to the Baldwin Room at Sichuan Garden II in Woburn for dinner. Behind the stick that night were Vannaluck Hongthong and Charles Coykendall, and for a first drink, I asked Van for the Absinthe Buck. The combination of ingredients reminded me of Drink's Dead Man's Mule with different ratios and minus the allspice dram. Once prepared, the Buck proffered mint and other herbal aromas. A lightly carbonated lime sip gave way to an absinthe swallow complemented by ginger and orgeat flavors. Indeed, the medley of other flavors made the absinthe less anise forward than expected.