Baberaham Lincoln

1 serving(s)


1 1/2 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.

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.

Jessica Lopez