3/4 oz Amaro Montenegro
1/2 oz Velvet Falernum
1 oz Lime Juice
4 dash Absinthe (1 bsp St. George)
1 pinch Salt
Shake with ice and strain into a cocktail coupe.
Two Mondays ago, I was in a Daiquiri mood and decided to make a recipe that I had spotted on the ShakeStir collection. The drink was the Pagan Breakfast #2 by Tiff Jones of San Francisco's Pagan Idol, and it was a riff on their Pagan Breakfast #1 which is a Daiquiri with absinthe perhaps akin to the Rum Club Daiquiri. I am not sure what rum they use for the first version, and the second one might have been influenced by a competition theme on the site.