This cocktail recipe comes from one of FEAST contributor and award-winning mixologist Chad Michael George's three On The Shelf spirit picks for March.
- 2 oz rye whiskey (Rittenhouse preferably)
- .50 oz Skinos
- dash of Absinthe
| Preparation | In a rocks glass, add ice and a heavy splash of Absinthe; Fill with water.
In a separate mixing glass, combine the rye and Skinos. Add ice and stir for 30 seconds.
Empty absinthe/ice mixture from rocks glass and strain the rye/Skinos into the rocks glass. Garnish with an orange twist.