Instructions:
- 2.5oz Trickle Down Maple Whisky
- 1 dash of Dixon’s Wicked Aromatic Bitters
- 2 dashes Peychaud Bitters
- Adsinthe
- Sugar cube
- Rosemary
- Lemon
To a rock glass add a splash of absinthe and swirl to coat glass with absinthe then discard – set the glass aside in your fridge to chill
To another rock glass add one sugar cube and all three dashes of bitters and muddle together. Then add the Whisky – stir together
Take the chilled glass out of the fridge and add ice. Pour mixture from glass over the ice.
Garnish chilled glass with a sprig of rosemary and a lemon wheel.
