Created by Andrew Bohrer from Mistral Kitchen in Seattle, USA, it uses Spanish Fino Sherry, Italian Ameretto, Creole Bitters from the USA and French absinthe, all under a French name which means "bowling"
Half-fill a mixing jug with ice.
Add the sherry, amaretto and bitters and stir until well chilled.
Strain into a Nick and Nora glass.
Carefully float a dash of absinthe on top of the glass.
Garnish with a maraschino cherry.
0 servings