Monday, January 4, 2010


1 1/4 oz Sauza Blanco Tequila
1/2 oz St. George Absinthe
1/2 oz Lemon Juice
1/2 oz Simple Syrup

Shake with ice and strain into a rocks glass full of ice. Add straw.

On Saturday night after seeing the American Repertory Theater's The Donkey Show, we walked across Harvard Square to start our bar hopping adventure at Rialto. Sitting at their gorgeous bar, I asked bartender Colleen to make me the Ebeneezer from their cocktail menu. The drink was a tequila sour taken to another dimension with a large dose of absinthe. The rather robust St. George Absinthe was very dominant in the drink and dwarfed the tequila flavors more than I expected. The tequila acted more as a flavor modifier of the absinthe rather than its usual role as the major player in the drink, and it donated a salt-like or minerally note. Perhaps a less intense absinthe or a more flavorful tequila would provide the flavor balance I was originally expecting. Lastly, as the ice melted and diluted the drink, the citrus took greater prominence in the Ebeneezer.

Meanwhile, Andrea selected off the menu the Bluejay which was a bourbon Toronto variant that she seemed to enjoy.
• 1 1/2 oz Maker's Mark Bourbon
• 1/2 oz Fernet Branca
• 1 dash Simple Syrup
• 1 dash Orange Bitters
Build in a snifter filled with ice. Stir and garnish with an orange twist.

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