3/4 oz Manzanilla Sherry
1/2 oz Velvet Falernum
1/2 oz Demerara Syrup
1 dash Pernod Absinthe
Stir with ice and strain into a cocktail glass. Garnish with a mint leaf.
After my adventures at Highball Lounge, I continued my tour of Boston and eventually ended up at Blue Dragon where bartender Tyler Murphy was working. Besides Blue Dragon, Tyler also does a few shifts at Loyal Nine, and I recently attended the Bacardi Legacy competition event here in Boston a few weeks ago to support him. Due to the structure of the event, I was unable to try his creation which was a stirred Tiki number called the Wooden Leg. Therefore, I asked Tyler to make me one that night.