This herbal, anise-capped riff on a negroni comes from Eric Foster of Florida’s Cask and Larder.
Featured in: 21 Cocktails for our 21st Birthday
- 3⁄4 oz. Aperol
- 3⁄4 oz. Lillet Blanc
- 3⁄4 oz. Suze (gentian liqueur)
- 3⁄4 oz. absinthe
- Combine Aperol, Lillet, and Suze in a cocktail shaker filled with ice; stir, then strain into an ice-filled rocks glass. In a separate glass filled with ice, mix absinthe until it turns milky-white, then float over cocktails.