From Perez Klebahn, the bar manager at Baltimore’s Rye, this cocktail is a tall on-the-rocks refresher that surprises. The drink unfolds with salty-sweet intrigue from a house-made caramel by bartender Steve Lamb.
- 1 1/2 oz Old Overholt rye whiskey
- 1/2 oz Tempus Fugit Gran Classico bitter aperitif
- 1/2 oz Fresh lemon juice
- 1/2 oz House-made caramel*
- 1/4 oz Absinthe
- Garnish: Charred lemon wheel
Add all the ingredients to a shaker with ice and shake.
Strain into a rocks glass over ice, and garnish with a charred lemon wheel.
*House-made caramel: In heavy pot, heat 1 quart white sugar, 1 cup water and 1 oz lemon juice to a boil, stirring with a wooden spoon until the sugar begins to turn dark brown and brushing down the sides with a pastry brush. Remove from heat, slowly add 3 cups water and stir. Keeps refrigerated for a few weeks.