1 1⁄2 oz Bourbon (100 proof)
3⁄4 oz Lemon juice
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Ginger syrup
1 spg Mint (as garnish)
1 ds Absinthe (spritz; as garnish)
Instructions

Shake, strain, rocks, garnish, spritz.

Notes

PUNCH suggests rosemary as an alternative to mint here.

Cocktail summary
Created by
Danny Shapiro, Scofflaw, Chicago, IL.
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(12 ratings)
YieldsDrink
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From other users
  • Very nice and ginger forward — ★★★★★
  • Easy drinking. Summery. Might go a touch lighter with the lemon juice next time. Used rosemary rather than mint and wasn't sorry. — ★★★★
  • A lot going on, almost to the point of being overdone. Nonetheless, a tasty drink. — ★★★★
  • Made with standard proof bourbon, Cointreau, mint. Lots of different flavors; perhaps the ginger syrup was a touch outspoken. Would be worth returning to with rosemary I think. — ★★★★
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