1/2 oz Crème de Cassis
1/2 oz Salers Gentiane Liqueur
Stir with ice and strain into a rocks glass filled with ice. Float a barspoon of absinthe and twist a lemon peel over the top. Add a straw.
After a drink at J.M. Curley, I ventured over to the Red Line for I had to meet up with Andrea at Rendezvous for dinner. Once there, bartender Scott Holliday suggested a drink he had recently created to fulfill a customers request for something bitter and blackberry-like but not sweet. For the berry and bitter elements, Scott utilized black currant and gentiane-based liqueurs, respectively.
![scott holliday rendezvous salers gentiane liqueur briar rabbit](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1yyVmqt-Wa5t-wTmFqRvel0zy-BJ1xalD0NuyYITMmjxHRn0T6FKVD2JYdL34j3AZhR_HVPej6v_NhaE7zPf_XnHGDWFtEv7BEAFccy5Qoh_5W0Xjx6O7WhXAMUNwwyH9qME9uVkd1I/s320/briarrabbit896.jpg)
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