Light My Fire
Ingredients for
◄
1
▸
-
60ml.
Bulleit® Bourbon
-
1cube(s)
Sugar
-
4dash(es)
Peychaud's Bitters
-
2dash(es)
Angostura Bitters
-
5ml.
Absinthe
-
1piece(s)
Lemon Peel
- ➤ 2.3 units of alcohol per serve
How to make
-
Fill a short glass with ice.
Fill a short glass with ice cubes.
-
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.
-
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.
-
Muddle until dissolved.
Using a muddler, press down on the sugar cube to dissolve it in the bitters.
-
Add two or three ice cubes.
Add two or three ice cubes to the glass.
-
Pour in Bulleit Bourbon.
Using a jigger, measure 60ml Bulleit Bourbon into the glass.
-
Stir well.
Using a bar spoon, stir the drink thoroughly until the sugar is all dissolved.
-
Discard the ice and water from the first glass.
Pour away the ice and water from the first glass, leaving it chilled.
-
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.
-
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.
-
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.
Grab a bite
Get some grub in before or while you’re drinking – it slows alcohol absorption.
www.drinkscalculator.com
