PH factor: 9.0
Ingredients:
Cocktail
o ¼ ounce Pernod Absinthe
Supérieure
o 2 ounces 1800 Añejo tequila
o ½ ounce Crème de Cacao
(light)
o 1 dash Angostura bitters or
to taste
Garnish
o orange twist
Method:
1. Swirl absinthe in chilled
cocktail glass and discard the
excess.
2. Stir remaining cocktail
ingredients over ice in a mixing
glass.
3. Strain into prepared glass.
4. Garnish with orange twist.
Comments:
We were a little divided on this
one. But we agreed that it is a
smooth, potent, and interesting
cocktail. You can substitute
Sambuca for the absinthe if
you wish. However, sambuca is
a very different way to enjoy
the flavor of anise.
. . .
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