Sunday, January 13, 2013

Moroccan Haze

Here's a potent and slightly foggy cocktail that was too good not to write down.

1 1/4 oz cognac (VSOP grade or better would be nice)
1/4 oz absinthe
1/4 oz Cynar (I haven't tried Cocchi Torino, Carpano Antica, or other reasonably bitter vermouths, but I have every reason to expect that any of them would work; however, the herbal notes of Cynar have an interesting synthesis with the absinthe)
1/4 oz rooibos tea syrup
2 dashes ras-el-hanout bitters (I'll get around to publishing a recipe someday, I swear)
2 dashes orange bitters

Stir and strain into a cocktail glass; garnish with a large orange coin squeezed to express the oil.

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