the southern point

3/4 oz Apple Brandy (Morin Selection Calvados)
3/4 oz Elderflower Liqueur (St. Elder)
3/4 oz Orange Liqueur (Cointreau)
3/4 oz Lemon Juice

Shake with ice and strain into a coupe glass pre-rinsed with absinthe (Pernod Absinthe).Two Fridays ago, I opened up the Raising the Bar book by Jacob Grier and Brett Adams and spotted Eryn Reece's Southern Point. I was able to track down the recipe to a 2010 post on the St. Germain Cocktails blog which would place it before her time at Death & Co. in Manhattan which began in 2011. The combination fell between Sam Ross' Sunflower of a Corpse Reviver #2 with elderflower instead of Lillet and Scott Holliday's Johnny Jump Up of a Corpse Reviver #2 with apple brandy instead of gin. In the glass, the Southern Point opened up to the nose with apple, black licorice, orange, and floral aromas. Next, lemon and grapefruit notes on the sip relaxed into apple, orange, and licorice flavors on the swallow.