This is an idea I had as a result of working with some absinthe on some other cocktails that seems to work well. I've found that absinthe is a great ingredient in many cocktails, but a very little bit goes a very long way. In most cases you can just swish it around the glass and pour it out as you follow it with the other ingredients. In this case, you can actually mix it into the blend. The combination of a rum with strong whiskey notes and the absinthe work very well with the dry vermouth and the bitters. This is an unusual balance I liked and I hope you do also.
Bahama Bob's Happy Daze
- 1 oz. Flor de Caya 12 Year Old Rum
- 1/2 oz. Absinthe
- 1 oz. Italian Dry Vermouth
- 1 Dash of Bitters
Place all ingredients into a shaker filled with ice and shake until chilled. Strain into a cocktail glass and garnish with an orange zest floated on top.
Enjoy to first cocktail of 2013 just for the blog readers.
Brain-Duster
