About
I got the specs for this one while at Bible Club (@bibleclubpdx) in Portland and was told it was created by a former bartender there named Rob. Crème de noyaux is a stone-fruit-kernel liqueur, commonly made with apricot kernels, that brings a distinctive almond or marzipan-like flavor. Here, it adds a fruity, nutty richness to the Jamaican rum, while the lime and absinthe keep the drink bright and prevent it from becoming too sweet.Cheers y’all!
Ingredients
- 1 oz · 30 mlJamaican rum (Appleton Signature)
- ½ oz · 15 mlwhite overproof Jamaican rum
- ¾ oz · 22.5 mlcrème de noyaux
- ¾ oz · 22.5 mlfresh lime juice
- ¼ oz · 7.5 mlsimple syrup
- absinthe, to rinse
Method
- 1
Rinse a chilled coupe with absinthe.
- 2
Add the remaining ingredients to a shaker tin.
- 3
Add ice and shake until chilled.
- 4
Strain into the prepared coupe.
- 5
Garnish with a lime wheel.
anatomyofadrink.com/cocktails/fairys-fate