Mike Brown might be found mixing cocktails at the new bar or working in the barrel room at Camarillo Barrel Works which he co-owns with wife Chris.
Ingredients
SERVINGS: 1 Cocktail
- ½ teaspoon absinthe
- 1½ ounces Cantara Cellars brandy
- 1½ ounces rye whiskey
- ½ ounce simple syrup
- 4 dashes Peychaud’s Bitters
Preparation
Rinse a 10-ounce rocks glass with ½ teaspoon of absinthe. Discard excess absinthe. Add a large chunk of ice into the prepared glass. Combine other ingredients in a mixing glass or cocktail shaker; add ice then stir for 30 seconds.
Strain into prepared glass. Express a large lemon peel over the glass and drop it into the drink. Serve!
