Barrio Viejo

Instead of using simple syrup in the Barrio Viejo, Philip Ward opts for cane syrup (available at cocktailkingdom.com). He says, "For this drink, I wanted the extra richness that cane syrup provides. The three sweeteners I use most often, in increasing amounts of richness, are simple syrup, cane syrup and amber agave nectar. I think of them as small, medium and large."

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  • Servings: Makes 1 Drink

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Ingredients

  • 1/2 teaspoon absinthe
  • 1/2 teaspoon mezcal
  • Ice
  • 2 ounces añejo tequila
  • 1 teaspoon cane syrup or Rich Simple Syrup
  • 2 dashes of Angostura bitters
  • 2 dashes of Peychaud's bitters
  • 1 orange twist, for garnish

How to make this recipe

  1. Rinse a chilled double rocks glass with the absinthe and mezcal; discard the excess. Fill a pint glass with ice. Add the tequila, cane Syrup and both bitters and stir well. Strain into the prepared double rocks glass. Pinch the orange twist over the drink and discard the twist.
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