Eye of the Beholder

Max Overstrom-Coleman, Carpenter and Main, Norwich, VT

“The bright boozy lacing of absinthe in my favorite tiki drink, along with proper garnishes (aromatics), bring my favorite classic up to date.”

2 oz (60 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

1 oz (30 ml) pineapple juice

1 oz (30 ml) cream of coconut

.75 oz (22.5 ml) Lucid Absinthe Supérieure

.33 oz (10 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry

Seasonal berries, as garnish

1 mint sprig, as garnish

2 drops Bitter Truth’s Jerry Thomas Own Decanter Bitters, as garnish

Blend and pour into a chilled tiki glass with berries in the bottom. Add the garnishes.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com