That'll Take the Edge Off recipe | Epicurious.com

Name: That'll Take the Edge Off recipe | Epicurious.com
Ingredients: 2 oz. Scotch (The Famous Grouse preferred); ¾ oz. sweet vermouth; ¼ oz. green Chartreuse; 3 dashes Peychaud's bitters; ¼ oz. absinthe; One 1-inch round grapefruit peel, for garnish

3.5

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Servings: 1

Cost: $57.22 /serving

Author : Carey JonesJohn McCarthy

That'll Take the Edge Off recipe | Epicurious.com

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Preparation Pour absinthe into a chilled rocks glass and swirl around the glass's interior to rinse it; set aside. Combine all remaining ingredients in a mixing glass with ice. Stir until very well chilled, then strain into the prepared rocks glass without ice. Spritz a 1-inch round of grapefruit peel, skin side down, over the surface of the drink and discard. Excerpted from Be Your Own Bartender © 2018 by Carolyn Jones and John McCarthy. Reproduced by permission of The Countryman Press. All rights reserved.Buy the full book from Amazon.