Friday, April 18, 2014
Inquirer Daily News

Baberaham Lincoln

Makes 1 drink

11/2 ounces Famous

   Grouse

1/2 ounce Creme De

   Mure or blackberry

   syrup (see note)

3/4 ounce Aperol

1/4 ounce Vieux Carré

   absinthe

3/4 ounce fresh lemon

   juice

Mint sprig, for garnish

1. Combine ingredients and ice in a shaker. Shake, double strain. Pour into a coupe (shallow stemmed champagne-style) glass. Garnish with mint sprig.

- Courtesy of Phoebe Esmon, Emmanuelle

Note: To make blackberry syrup, combine 1 cup blackberries, 1/4 cup sugar, and 1/8 cup water, stirring to dissolve. Bring to a boil, then simmer for 30 minutes. Strain, pressing the fruit into the mesh strainer to extract more juice. Bring to room temperature.
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