• 1 ounce ginger liqueur
  • 3/4 ounce dry vermouth
  • 3/4 ounce reposado tequila
  • 3-4 dashes of absinthe


Stir ingredients with cracked ice, and strain into a chilled cocktail glass. Garnish with fresh grated cinnamon and a thin slice of radish. Actually, fuck the radish.

Recipe courtesy The Alembic, San Francisco