This recipe showcases Chad Hanson’s winning Bombay Sapphire Glasshouse Project drink, The Sapphire Serve. Chad’s…
Ingredient: Peychaud’s Bitters
PS40 is the Sydney bar with a reputation for drinks you’re unlikely to see in any other bar; they employ a range of techniques to serve up flavours you’re not expecting — and they do it all with a sense of irreverence and cheek. Here, we’ve got the recipe for their drink, Criss-Croissant (Will Make You Jump).
This New Pal recipe comes from the Absinthe Brasserie & Bar in San Francisco. Their New Pal employs a couple of old skool additions like a dash of Herbsaint (we’ve used absinthe) and Peychuad’s bitters. Like the Boulevardier, Hollinger and Schwartz have favoured sweet vermouth over dry, but opted for a straight rye whiskey as opposed to Canadian. Adding a dash of absinthe to a cocktail is a decidedly 19th century trait but the New Pal refreshes MacElhone’s recipe by citing resurging popular ingredients (at least amongst bartenders) namely the rye whiskey component.