This twist on the Bijou cocktail was created by Shannon Mustipher, the head bartender at Glady’s in Brooklyn. She pairs Haitian rhum agricole and London dry gin for a drink that’s equal parts earthy, bracing and herbaceous.
This recipe originally appeared as part of “This New York Bartender Thinks You Should Drink More Rum.”
- Absinthe, to rinse
- 1 oz Boukman botanical rhum agricole (or Barbancourt blanc)
- 1/2 oz London dry gin
- 1/2 oz Dolin blanc vermouth
- 1/2 oz Chamomile tea syrup*
- 1 pinch Salt
- 2 drops Orange bitters
- Garnish: Orange peel
Rinse a rocks glass with absinthe, empty, then add 1 large ice cube, and stir until chilled.
Pour the remaining ingredients into the glass.
Garnish with an orange peel.
*Chamomile tea syrup: Place 2 cups water in a pot over high heat. Add 2 cups sugar, bring to a boil, and stir until it dissolves. Add 2 chamomile tea bags, turn off heat, and let syrup cool. Strain into a container and refrigerate.