1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Cynar
1 bsp Aromatized wine, Dubonnet Rouge
3 dr Salt Solution (3:1)
2 twst Lemon peel
1 rinse Absinthe
1 rinse Peychaud's Bitters (~3ds)
1 ds Bitters, Angostura (garnish)
1 ds Islay Scotch, Laphroaig (garnish)
Instructions

Stir over ice and strain into rinsed glass. Garnish.

Cocktail summary
Posted by Jonny on 9/18/2011
Created by
Jonny Almario, Hawthorn Lounge, New Zealand
Year
2011
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(5 ratings)
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