Light My Fire
Ingredients for
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1
▸
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60ml.
Bulleit® Bourbon
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1cube(s)
Sugar
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4dash(es)
Peychaud's Bitters
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2dash(es)
Angostura Bitters
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5ml.
Absinthe
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1piece(s)
Lemon Peel
- ➤ 2.3 units of alcohol per serve
How to make
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Fill a short glass with ice.
Fill a short glass with ice cubes.
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Top up with water and leave to chill.
Pour water into the ice-filled glass and leave to stand: the aim is to chill this glass, while preparing the drink in a second glass.
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Place a sugar cube in a new glass and add bitters.
While the first glass chills, place a sugar cube into a second short glass and add four dashes of Peychaud's Bitters and two dashes of Angostura Bitters.
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Muddle until dissolved.
Using a muddler, press down on the sugar cube to dissolve it in the bitters.
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Add two or three ice cubes.
Add two or three ice cubes to the glass.
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Pour in Bulleit Bourbon.
Using a jigger, measure 60ml Bulleit Bourbon into the glass.
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Stir well.
Using a bar spoon, stir the drink thoroughly until the sugar is all dissolved.
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Discard the ice and water from the first glass.
Pour away the ice and water from the first glass, leaving it chilled.
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Rinse the glass with absinthe.
Pour a splash of absinthe into the empty glass and roll it around to coat the glass. Discard absinthe, so only a thin coating remains.
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Strain the cocktail into the glass. Do not add ice.
Use a cocktail strainer to strain the liquid into the absinthe-rinsed glass. Do not add ice.
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Garnish with a strip of lemon peel zest.
Using a sharp knife, pare a thin strip of lemon peel zest. Snap to release the flavouring oils, then drop into the drink.
Avoid top-ups
It’s easier to keep track of your drinks if you know how many full glasses you’re drinking.
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