vincent's ruin

2 oz Bulleit Bourbon (Evan Williams Bonded)
3/4 oz Lemon Juice
1/2 oz St. Germain (St. Elder)
1/4 oz Simple Syrup
7 drop Lemon Bitters (Berg & Hauck)

Shake with ice, strain into an absinthe-rinsed old fashioned glass (Pastis d'Autrefois) with ice, and garnish with a lemon twist.Two Thursdays ago, I found a mention of a drink called Vincent's Ruin online, and I gathered a recipe on KindredCocktails and information about it on eGullet and elsewhere. This Bourbon Sour of sorts was created by Toby Maloney for The Patterson House's opening menu in Spring 2009; the bar replied to my Instagram post declaring that it is still one of their favorites, and it has been on and off the menu throughout the years including a 2022 menu that I spotted on Yelp. Here, Vincent's Ruin shot forth with a lemon, anise, and licorice bouquet. Next, lemon and melon notes on the sip subsided into Bourbon, floral, and hint of apricot flavors on the swallow with a lemon finish.