three treasures

1 1/2 oz Unaged Cachaça (Cuca Fresca)
1/2 oz Blanco Tequila (Lunazul)
1/2 oz Byrrh Quinquina
1/2 oz Black Tea Honey Syrup (equal parts strong Oolong Tea and Honey)
1/2 oz Pineapple Juice
1/2 oz Lemon Juice
5 dash Absinthe (1 bsp Pernod Absinthe)

Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist, edible flower, and plastic mermaid (omit).
Two Saturdays ago, I returned to the Minimalist Tiki book and spotted the Three Treasures by Jeanie Grant. The drink name most likely refers to the concept of Chinese and Taoist philosophies that the body is made up of three substances or energies, although there are other cultures that have similar three treasures or jewels concepts. In the glass, the Three Treasures proffered a lemon, herbal, and anise bouquet to the nose. Next, lemon, pineapple, and plum notes on the sip morphed into funky cachaça melding into tequila on the swallow along with tannin black tea and minty anise accents.