Servings: 1
Ingredients
- 2 oz nutmeg-infused whiskey
- 1 oz Cognac
- 0.5 oz simple syrup
- 0.25 oz absinthe
- 2 dashes aromatic bitters
- 5 dashes Peychaud’s bitters
- Lemon peel for twist
Instructions
- Rinse a chilled rocks glass with absinthe, swirling to coat the interior, then discard any excess. Set the glass aside.
- In a mixing glass, combine nutmeg-infused whisky, Cognac, simple syrup, aromatic bitters, and Peychaud’s bitters.
- Add ice and stir until well chilled, then strain into the absinthe-rinsed glass.
- Express the oil from a lemon peel over the drink, then discard the peel. Serve immediately.
Notes
Pro Tips
- Infuse your whisky with freshly grated nutmeg for at least 24 hours to ensure a deep, spiced flavor.
- Use high-quality Cognac and absinthe for the best results, as their flavors are central to this drink.
- For a less pronounced absinthe flavor, rinse the glass lightly, or use a spritzing bottle to coat the interior.
Tried this recipe?Leave a comment and let us know how it was!