San Francisco–based mixologist Jacqueline Patterson created this drink with seasonal rhubarb syrup and locally produced St. George absinthe verte. The sweetness of the syrup and the licorice flavor of the absinthe balance out the assertiveness of the bourbon, for a cocktail that can become a smack of evil if too many are consumed.
What to buy: Bulleit Bourbon is praised for its high rye content and toasty aroma; Old Overholt rye whiskey may be substituted.
St. George absinthe verte works beautifully in this cocktail because it’s on the drier side. If you can’t find it, Kübler absinthe is a decent substitute.
Combine the bourbon, rhubarb syrup, lemon juice, and absinthe in a shaker filled with ice. Shake vigorously and strain into a chilled coupe glass
. Garnish with a lemon twist and crushed mint leaf.