Photo: Rosalyne Follman
Pouring liquor into a glass just to toss it out may seem wasteful, but an absinthe rinse can be a “sublime addition to brighten and elevate a whisky-based cocktail,” says Andrew "Mitch" Thaggard, bartender at Bern’s Steak House in Tampa, Florida. “It can add depth and character to a drink without being overwhelming.”
It's particularly delicious in the spirit-forward cocktails that shine in winter, such as Thaggard's Descent Into Averna. “The name comes from a Magic: The Gathering card game named Descent into Avernus,” he explains. “When I decided to use Averna in the build, it felt perfect. I imagine descending into a dark cave as you start to enjoy the cocktail: Where will the night take you? What will you experience?”
The night is unknown, but as far as the drink, expect aromatics of the star anise highlighted by the absinthe as you bring the glass to your lips. Take a sip, and grass and black pepper from the rye hit the front palate, then the earthy flavors of amaro and bitters start to come through. The finish is full of baking spice, clove, and anise.
Descent Into Averna
- Absinthe
- 2 oz. WhistlePig 6 year old PiggyBack rye (or other rye)
- 1 oz. Averna amaro
- 1/2 oz. St. Elizabeth Allspice Dram
- 2 dashes Angostura bitters
- 2 dashes Fee Brothers Black Walnut bitters
- Star anise for garnish
Rinse a coupe glass with absinthe. Combine remaining ingredients in a mixing glass with ice and stir until chilled, about 40 to 60 revolutions. Strain into prepared coupe and garnish with star anise.
