To Hell with Spain

Name: To Hell with Spain
Total time: 5 min
Yield: 1
Ingredients: ¼ ounce absinthe; 1 ½ ounces 1 1/2 Cynar (bitter artichoke aperitif); ¾ ounce bonded rye whiskey, such as Rittenhouse Rye 100 proof; ¼ ounce Heering cherry liqueur; ¼ ounce lemon juice (freshly squeezed); dash of cherry-vanilla bitters; Ice

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The lovely cherry flavors here are from Heering cherry liqueur and Cherry Bark Vanilla bitters from Bittercube, an artisanal bitters company founded by Ira Koplowitz and Nicholas Kosevich. Instead of rinsing the glass with absinthe and then pouring it out, you can mist it with an atomizer so you don't waste a single drop. Plus: How to Make Bitters

By Ira Koplowitz

By Nick Kosevich

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Recipe Summary

total:

5 mins

Yield:

Ingredients

¼ ounce absinthe
1 ½ ounces 1 1/2 Cynar (bitter artichoke aperitif)
¾ ounce bonded rye whiskey, such as Rittenhouse Rye 100 proof
¼ ounce Heering cherry liqueur
¼ ounce lemon juice (freshly squeezed)
dash of cherry-vanilla bitters
Ice

Directions

Step 1

Rinse a chilled coupe with the absinthe; pour out the excess. In a mixing glass, combine the Cynar, whiskey, Heering, lemon juice and bitters; fill with ice and stir well. Strain into the prepared coupe.

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To Hell with Spain

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To Hell with Spain

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for To Hell with Spain