To Hell with Spain

1 1⁄2 oz Cynar
3⁄4 oz Rye, Rittenhouse 100
1⁄4 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Lemon juice
1 ds Bitters, Bittercube Cherry Bark Vanilla
1⁄4 oz Absinthe (as rinse)
Instructions

Rinse and discard excess absinthe; stir, strain, up.

Cocktail summary
Created by
Ira Koplowitz and Nicholas Kosevich, Eat Street Social, Minneapolis, MN.
Is an
authentic recipe
Reference

http://www.foodandwine.com/recipes/to-hell-with-spain-cocktails-2013

Curator
Not yet rated
Average
3.5 stars
(16 ratings)
YieldsDrink
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From other users
  • Very interesting, grape/cherry/bitter chocolate flavors. With Tattersall Sour Cherry, grapefruit comes through more strongly. — ★★★★
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Comments
Dan commented on 2/09/2016:

Not sure the absinthe adds a complementary flavor. I would try omitting it next time.

The complexity of the flavours only come out with the absinthe so I wouldn't omit it but I would go light on the rinse or use something a little rounder in taste like absinthe rouge.