101 Best New Cocktails: Something About Dragons by Jens Kerger, Pinta Cocktailbar, Dresden, Germany
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Something About Dragons
Adapted from a recipe by Jens Kerger, Pinta Cocktailbar, Dresden, Germany
“The drink came to my mind when a friend of mine asked for a serious Absinthe drink. I love Absinthe and I love twisting the hell out of serious classics, so it had to be a Sazerac. After deciding for the Talisker I thought of adding more and more smoke – and then some. The result is a smoke heavy interesting Old Fashioned variation the guest can turn into a pretty-looking layered Sazerac at will. As the Absinthe is poured over ice it will produce a nice milky louche any time,” Jens Kerger
3 to 4 teaspoons demerara sugar
2 teaspoons high-proof absinthe
2 teaspoons Laphroaig 10-year-old single malt scotch
1 star anise
1 cinnamon stick
30ml (1 oz) La Fee NV absinthe
In a mixing glass, break apart the star anise with a muddler, add the sugar and the high-proof absinthe. Flambé to caramelize, add ice cubes to catch the built up smoke, add the Talisker, and give it a nice long stir. Double strain into an ice-filled double old-fashioned glass, and gently float the Laphroaig on top. Light the cinnamon stick and place atop the rim. Serve with the La Fee NV absinthe on the side.
gaz sez: You can’t go wrong with this baby, providing you like real smoky drinks and anise in many guises. This one works without the glass of absinthe on the side, too, but it’s kinda fun to sip as a long-lasting chaser. Love the use of two scotches—nicely paired, Jens.