Love My Way
by Created by Paula Lukas - @paulalukas27 / Freelance Bartender and Beverage Consultant - New York City, NY
Ingredients
- 1 ½ oz. Absente Absinthe
- 1 oz. The Macallan 12 Double Cask Single Malt Scotch
- 1 oz. Raspberry Beet Pink Peppercorn Shrub*
- 3 dashes Blue Coast Black Walnut Bitters
- Glassware: Nick and Nora
- Garnish: Gin Spiced Pickle Juice Lotus Root Slice and Dried Chile
Preparation
- Combine liquid ingredients in a mixing glass with ice.
- Stir until chilled and strain into a Nick and Nora glass.
- Garnish with Gin Spiced Pickle Lotus Root Slice and Dried Chile.
*Raspberry Beet Pink Peppercorn Shrub
Ingredients
- ½ cup Raspberries
- ½ small roasted Beet
- ½ tsp Pink Peppercorns, crushed
- ½ cup Sugar
- ½ cup Apple Cider Vinegar
Preparation
- Muddle raspberries, beet and peppercorns with sugar.
- Macerate for 1 hour Add vinegar, stir well, strain and refrigerate 2 hours.
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