the exporter

1 oz Bols Genever
3/4 oz Drambuie
1/2 oz Becherovka
1/4 oz Falernum
1/2 oz Lemon Juice
1 dash Fee's Whiskey Barrel Bitters

Shake with ice and strain into a rocks glass. Twist a lemon peel over the top.

Two Wednesdays ago, I wandered down to Westbridge after work where Josh Taylor and Byron Lepine were tending bar. For a first drink, I requested the Exporter, and Josh explained how it was Alex Howell's initial idea for a menu item for a Drambuie dinner and how he helped Alex tweak it. Although the libation did not make it on to the Drambuie event menu, it did make it on to the restaurant's regular cocktail menu.
The Exporter presented lemon oil over the Genever's malty aroma. Lemon, honey, and malt in the sip led into Genever, clove, and spice on the swallow. Overall, the combination of Becherovka and falernum combined well to offer a bounty of winter spice notes.