2 oz Lustau Oloroso (or 2 oz sherry cream) 1 oz Cynar
0.5 oz Creme de Peche 1 barspoon Absinthe (used Two James Nain Rouge) Orange peel garnish (expressed) - lemon is recommended if you use sherry cream, and it really changes the whole cocktail making those two switches) The original post by Jeffrey Morgenthaler is here. We used Oloroso instead of Amontillado, which really turns this into a 3-way cocktail that shows off sherry well while incorporating the flavors of the other ingredients. This is for me a "new classic" - replicable easily at home and really showcases the ingredients, has a bit of a "is greater than the sum of its parts" feel, and isn't difficult to pull off, aside from gathering up/keeping the ingredients around.
