The Absinthe Father
2 oz Belle Meade Bourbon
.5 oz ginger syrup
.5 oz Steen's Sugar Cane Syrup
.75 oz fresh lemon juice
2 dashes orange bitters
rinse of absinthe for the glass
Combine all ingredients except the absinthe in a cocktail shaker and shake for 15-20 seconds to chill. Rinse glass with a little absinthe, add a couple ice cubes and strain cocktail into a rocks glass.
This drink made its debut at the acclaimed and inventive Rolf and Daughters. Created by Ed Kolb (an incredible mixologist and one of our distillers) and Andy Nelson, the Absinthe Father doesn't just have perhaps the coolest name around, but its complexity is rivaled only by downright deliciousness!
You'll need to put a little prep into making the ginger syrup ahead of time. To do this, you'll juice 1 pound of fresh ginger and mix that ginger juice with 1.5 cups granulated sugar until dissolved. Another key ingredient (besides the Belle Meade Bourbon, of course) is the Steen's Cane Syrup.
Creators: Ed Kolb / Andy Nelson