Friday, November 27, 2020


1/2 jigger Whisky (2 oz Four Roses Bourbon)
1/2 jigger Pineapple Syrup (1/2 oz)
1 dash Absinthe (1/2 bsp St. George)

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
For a cocktail recipe two Fridays ago, I turned to Bill Boothby's 1934 World Drinks and How to Mix Them and spotted the Linstead that I converted to something closer to an Old Fashioned in proportions. The combination reminded me a little of the Algonquin, so I was intrigued. Once prepared, it offered up lemon, anise, and pineapple aromas before pineapple and malt notes on the sip. Next, Bourbon and pineapple flavors filled the swallow with an anise, herbal, and floral finish.

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