Photo by Michael Piazza

Makes 1 cocktail

1½ ounces Grand Ten Apple Brandy
1 ounce Dolin Dry Vermouth
½ ounce Bénédictine
2 dashes Bittermen’s molé bitters
Absinthe (for rinsing the glasses)
sea salt and lemon peel, for garnish

Combine all ingredients, except the absinthe, in a mixing pitcher. Add ice and stir until chilled and diluted (the mixing pitcher should be cold to the touch). Spritz absinthe into rocks glasses, and add 1 large cocktail ice cube to the glass. Strain cocktail over the large ice cube. Sprinkle sea salt over the ice cube. Express the lemon peel oil over the cocktail and add as garnish.

This recipe appeared in the Winter 2019 issue as part of a larger story, “Bar Belles.”