2 oz Rye
1⁄2 oz Averna
1 bsp Absinthe (French, as rinse)
1 twst Lemon peel (expressed and discarded)

Stir, strain into absinthe-rinsed glass over a rock, twist.

Cocktail summary
Created by
Greg Best, Holeman and Finch Public House, Atlanta, GA.
Is an
authentic recipe
Not yet rated
3.5 stars
(11 ratings)
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From other users
  • I subbed Punt e Mes for the CAF. This consequently gained an interesting hint of bitterness, but lost some richness. It may have too many things going on in any event--don't think I'd ever choose this over a Sazerac proper. — ★★★
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