2 oz Rye, Rittenhouse 100
1⁄2 oz Maurin Quina
1⁄4 oz Cassis, L'Heritier Guyot
1⁄4 oz Lemon juice
1 ds Bitters, Bittermens Burlesque (1 dropper-full)
1 rinse White Crème de Cacao, Marie Brizard
1 twst Lemon peel (Expressed, garnish)
Instructions
Rinse coupe with Creme de Cacao. Shake all ingredients for 20 seconds (you're looking to have a bit more dilution than normal to bring out the woodyness of the Cassis) except garnish and double strain into coupe. Express long twist of lemon peel and rest across the drink.
This is really intriguing. I've never seen the Maurin Quina before and will definitely look for it. I'm wondering what would happen if Cherry Heering or Combier Rouge were substituted for the cassis here.