Matthew Farkas, Mule Bar, Winooski, VT

“Big flavors either work well together or fight each other. These seem to work.”

Lucid Absinthe Supérieure, as rinse

3 pineapple chunks

.75 oz (22.5 ml) Eli Mason Demerarra Syrup

Black peppercorns

1 oz (30 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.5 oz (15 ml) Del Maguey Vida Single Village Mezcal

.5 oz (15 ml) HKB Hong Kong Baijiu

.5 oz (15 ml) fresh lime juice

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

Pineapple leaves, as garnish

Grated cinnamon, as garnish

Rinse a collins glass with the absinthe and fill with crushed ice. Muddle the pineapple, syrup, and peppercorns in a shaker. Add the remaining ingredients. Shake over ice, and double-strain into the glass. Add the garnishes.

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