Oh Melba

COCKTAIL

Aug 3

Rye Whiskey, Cognac, Apricot, Mint, Bitters

Bartender Michael Silva of The Dean Bar | Providence, RI

INGREDIENTS

1¼ ounces Rittenhouse rye whiskey
1 ounce 1840 Pierre Ferrand cognac
¼ ounce Giffard apricot liqueur
Mint syrup
3 dashes Peychaud's bitters
2 dashes Angostura bitters
1 dash peach bitters
Absinthe
Lemon peel

METHOD

Rinse a rocks glass with absinthe. Set aside. In a mixing glass with ice, add rye, cognac, liqueur, syrup, and bitters. Stir, then strain into prepared rocks glass. Express lemon peel over top.

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