3 Shots Tenneyson Absinthe or your choice of Absinthe
1 Shot Chartreuse VEP
6 shots of grilled blood orange juice
A few slices of (ungrilled) blood orange for garnish
Bitter End Moroccan Bitters
Royal Rose Tamarind Syrup
Sear blood orange segments in a cast iron or stainless steel pan until nicely browned on both sides, set aside to cool, then juice through cocktail sieve. Combine Absinthe and Chartreuse VEP in a cocktail mixing vessel of your choice. Add seared blood orange juice, then add a medicine dropper-full of the Bitter End Moroccan Bitters. Add a splash or two of the Royal Rose Tamarind Syrup. Stir to combine. Pour into a cocktail glass, top with a bit of seltzer water, and garnish with a slice of blood orange.
|Photo by Warren Bobrow|