PH factor: 8.5
Ingredients:
Cocktail
o ¼ ounce Pernod Absinthe
Supérieure
o 2 ounces 1800 Silver tequila
o ¾ ounce Crème de Cacao
(light)
o ¾ ounce fresh lemon juice
Garnish
o lemon peel
Method:
1. Swirl absinthe to coat the
inside of a chilled cocktail
glass and discard the excess.
2. Shake remaining cocktail
ingredients over ice.
3. Serve up in the prepared
glass.
4. Garnish with lemon peel.
Comments:
This cocktail is not easy to
describe. At first it seemed too
lemony. Then the chocolate
came forward. As it ends, it’s
all about the absinthe. Difficult
to describe isn’t always a bad
thing.
. . .
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