Last Night by the Jetty

• porce: 1 serving

Ingredience

absinthe, preferably Pernod Ricard, to rinse

2 ounces blanco tequila, preferably Arette

1/2 ounce celery syrup (see Editor’s Note)

1/4 ounce lemon juice

5 dashes of Scrappy’s Black Lemon bitters

Pokyny

Rinse the inside of a rocks glass with an atomizer spritz of absinthe.

Place a large lump of clear ice in the glass.

Combine the tequila, celery syrup, lemon juice and bitters in a mixing glass, then top with ice and stir until well-chilled, about 20 seconds.

Strain into the glass over ice, then garnish with a piece of brined kombu, partially covering the cube.