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Cochin Cocktail

1 drink

Patrick Sterling- The Kitchen- Chicago, IL

    • 2 oz. Citadelle Gin
    • 1/8 oz. Great Lakes Distilling, Amerique 1912 Absinthe Rouge
    • 1/2 oz. The Perfect Purée Tamarind Puree,  thawed
    • 1/2 oz. The Perfect Purée Sweet Hibiscus Blend,  thawed
    • 1/4 oz. simple syrup
    • 2 dash Reagan’s Orange Bitters
    • fresh ginger (garnish)
Method:
1. In a mixing tin add all ingredients with exception of the ginger and Absinthe. Add the Absinthe to the cocktail glass as a rinse. Leave the remaining absinthe in the glass. Shake the Gin, Tamarind, Hibiscus, simple syrup and bitters until chilled. Strain into cocktail glass containing the absinthe. With a microplane, grate the fresh ginger over the cocktail to garnish.