Ocelotl: Ocho Tequila, Luxardo, Pernod, Green Apple Syrup, and Dandelion-Burdock Bitters

Adapted by StarChefs.com
January 2013
Yield: 1 cocktail


2 ounces Ocho blanco tequila
¼ ounce green apple syrup
½ teaspoon Luxardo maraschino liqueur
2 dashes dandelion-burdock bitters
2 dashes absinthe (from a Yarai bottle, approximately half a standard dash)
lemon twist


Fill a mixing glass with ice. Pour in tequila, syrup, maraschino liqueur, bitters, and absinthe. Stir and pour over rocks glass with a large ice cube. Garnish with a lemon twist.