100-Year-Old Cigar
Aged rum becomes a dark after-dinner drink under Cynar, Bénédictine, peat, bitters, and the lingering aroma of an absinthe-rinsed glass.
- Glassware
- Coupe glass
- Strength
- 38% ABVBefore dilution
Ingredients
- Aged rum 52.5 ml
- Cynar 15 ml
- Bénédictine 15 ml
- Islay Scotch whisky 7.5 ml
- Angostura bitters 1 dash
- Absinthe 7.5 ml
Preparation
- Add the absinthe to a chilled coupe, rotate it to coat the interior, and discard the excess.
- Stir the remaining ingredients with cubed ice until thoroughly chilled and diluted.
- Strain into the prepared coupe.
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