1 oz Añejo rum (Ron del Barrilito 3 Stars)
1⁄2 oz Galliano
1 ds Absinthe, Vieux Pontarlier Verte
1⁄2 oz Agave syrup
1 sli Lime (as garnish)
Instructions

Shake with ice, strain into an old fashioned glass over 1 big ice cube. Garnish

Cocktail summary
Posted by DrSid on 12/23/2016
Created by
Brad Farran
Year
2012
Is an
authentic recipe
Reference

Death & Co Cocktail Book, p.188

Curator
Not yet rated
Average
5 stars
(14 ratings)
YieldsDrink
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From other users
  • Use 1/3 oz agave syrup
  • Did not have Galliano so subbed almost a half ounce of Licor 43 with absinthe to make the full half ounce. No agave or sweetener used. Crude (NC) tiki bitters. — ★★★★★
  • Sub Velvet Falernum for agave, will use 1/2 oz next time b/c a tad sweet, otherwise amazing. Will also try w/ salt rim & float star anise pod. 1 spritz absinthe in shaker, 1 more in glass upon serving. — ★★★★★
  • Really pretty amazing. Galliano and rum with tequila and mezcal seemed very risky but what an incredible result. I used agave nectar instead of syrup as per other comment. — ★★★★★
  • Great mix between tiki and spicy agave flavors — ★★★★★
  • Outstanding. Seems to please those who want something bright and summery as well those who want something with heft.
  • This has a lot of great elements. I have found it's a little sweet though. One person commented that they used agave nectar, not syrup. Maybe helps or cut to 1/4 oz syrup. — ★★★★★
  • Excellent - garnished with mint leaves. Used: Herradura Resposado, Del Maguey Vida, Santiago de Cuba Anejo Rum, Lucid absinthe. Also agave nectar, not syrup — ★★★★★
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