sass mouth

1 1/2 oz Vodka Beefeater Gin
1/2 oz Rothman & Winter Apricot Liqueur
1/2 oz Aperol
1/2 oz Lemon Juice
1/4 oz Heavy Simple Syrup (2:1) (*)
1 barspoon St. Elizbeth Allspice Dram

Shake with ice and strain over crushed ice. Garnish with 2-3 dashes Peychaud's Bitters, and add straws.
(*) Drier seeking palates might want to omit this.

For a second drink at Kirkland Tap & Trotter, I spotted the vodka-based Sass Mouth and asked bartender Kenny Belanger if I could substitute my favorite flavored vodka, namely gin. When Kenny mentioned that the drink was created by bartender Andrew Keefe, I jokingly inquired if Andrew thought the substitution would be acceptable. Andrew gave the thumbs up, and the mixing began.
The Sass Mouth shared an anise aroma from the bitters with a hint of fruitiness underneath. The fruitiness continued on into the sip where it mingled with the lemon juice; finally, the swallow shared the gin and apricot flavors with a bitter rhubarb and allspice finish. Later, as the Peychaud's Bitters from the garnish began to enter the equation, the balance shifted to a bit drier with anise flavors on the finish.