Touch of Evil Recipe
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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.
INGREDIENTS
- 1 1/2 ounces Bulleit Bourbon
- 1 ounce Rhubarb Syrup
- 3/4 ounce freshly squeezed lemon juice
- Dash St. George absinthe verte
- Ice
- Lemon twist
- Mint leaf, crushed
INSTRUCTIONS
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.
Sounds fantastic! I love the idea of some nice springtime rhubarb sneaking into my rye!
nope, this is a sour- classic spirit-syrup-citrus recipe. this is a lot sweeter and fruitier in nature than a sazerac. definitely inspired by the sazerac, but a sour to the core.
Yep, awfully close to a Sazerac, but substituting fresh rhubarb and mint flavors for bitters. This could be a nice change of pace if you routinely enjoy sazeracs.
This sounds like a bastardized Sazerac.