Take Two

from Death & Co

  • 1 ounce Ron Del Barrilito 3-Star Rum
  • 1 ounce Bergerac Mix
  • 1 dash Vieux Pontarlier Absinthe
  • .75 ounce Lime Juice
  • .5 ounce Rich Cane Sugar Syrup
  • Wedge of Lime (Garnish)

Shake all the ingredients with ice, then strain into a coupe. Garnish with the lime wedge.

TYSON BUHLER, 2013 Dark, full-bodied wine is the base of our Bergerac Mix, which Brad created for his Cynaro de Bergerac cocktail—and which I wanted to use again in a daiquiri-style drink (hence the name). Red wine is so complex to begin with that it's fun to use in cocktails; the trick is to complement its flavor profile with other ingredients.—TB