Latin Quarter

from Death & Co

  • Vieux Pontarlier Absinthe
  • 2 ounces Zacapa 23-Year Rum
  • 1 teaspoon Rich Cane Sugar Syrup
  • 3 dashes House Peychaud's Bitters
  • 1 dash Angostura Bitters
  • 1 dash Bittermens Xocolatl Mole Bitters
  • Lemon Peel

Rinse a double rocks glass with absinthe and dump. Stir the remaining ingredients (except the lemon twist) over ice, then strain into the glass. Squeeze the lemon twist over the drink and discard. No garnish.

JOAQUÍN SIMÓ, 2008 It's hard to predict which D&C drinks will be replicated elsewhere. This Sazerac variation has ended up on the menus of cocktail bars all over world.—JS