Golden Rose

Anthony Le, O Bar and Dining, Sydney, NSW, Australia

“Summer is here in Australia, the service is crazy and people are impatient. That drives me to make drinks with complexity, yet speedy (which I batched, and stored in the freezer in this case). I also want to show off pisco, as the place is a slightly Peruvian theme. I hope to break of the normality of cocktail that pisco is normally involved, sour, so I made a martini style drink. It’s easy enough to trump a white wine on a hot summer night, yet have enough depth for concerned drinker.” Anthony Le

Absinthe, as rinse

45 ml (1.5 oz) pisco (preferably Campo de Encanto)

10 ml (.33 oz) Gran Classico Bitter

1 barspoon apricot brandy (preferably Joseph Cartron Abricot)

1 barspoon grappa (preferably Domenis Storica, or any floral, fruity grappa)

3 drops rosewater

1 orange twist

Rinse a chilled cocktail glass with absinthe. Stir over ice a little longer than usual (we are looking for 25 to 30 ml dilution) and strain into the glass. Squeeze the twist over the drink, then discard.

gaz sez:  Finally someone is taking pisco to the next level. Nicely done, Anthony. These ingredients work together like a well-rehearsed Flash-Mob!

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