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.

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