the wardlow

2 oz Bulleit Rye (Old Overholt 86°)
3/4 oz Lemon Juice
1/2 oz Honey Syrup
1/2 oz Benedictine
2 dash Peychaud's Bitters

Shake with ice, strain into a coupe glass, and accent with 2 spritzes absinthe (10 drop St. George). The recipe did not specify if the spritzes were before (like a rinse) or after straining, and I did the latter. Note: a Yelp photo from June 2015 showed this drink served with what appears to be an orange twist (not included here). Two Saturdays ago, I returned to the set of online recipe flashcards from Roxanne's and honed in on the Wardlow created circa 2015 and named after their street address in Long Beach, California. Overall, the drink read like a Gold Rush meets a Frisco Sour, so I was intrigued. Moreover, the combination of Benedictine, honey, and lemon is one that I have seen before in the Castle Garden with gin and Angostura, the Bail Out with Bourbon and allspice dram, the Fecamp 500 with applejack and lemon bitters, and my French Film at Loyal Nine with dry vermouth. Once shaken and strained, the Wardlow showcased an anise and floral bouquet to the nose. Next, lemon and honey notes on the sip unfurled into rye, herbal, floral, cherry, and anise flavors on the swallow.