Recipe

• 1.5oz Dolin Blanc
• 1oz Clear Creek Douglas Fir Eau de Vie
• .75oz lime juice
• .75oz simple syrup (1:1 sugar/water)
• .25oz peaty Islay scotch
• 1 drop saline (salt water)
• 1 dash absinthe

Shake all ingredients with ice and strain into a glass. I garnished with some rosemary.

About

Imagine a hike thru a seaside forest, the smell of nature (trees, plants, earth) all around with slight salinity in the air from the ocean mist. This is the Big Sur, aptly named after the beautiful region of California coastline where forest meets cliff meets the sea. The creative recipe is from The Walker Inn in LA, and in flavor, it reminds me of a Last Word cocktail, but on some botanical high.

We had a little Drinkstagram meet up here in San Francisco last month, and this was one of the cocktail that the amazing @thetipsymuse prepped for the group. Since we had some leftover, of course I sealed up the bottle and kept it for future enjoyment (can’t let anything go to waste!). Note: as long as you don’t add citrus or fruit juices, bottled cocktails will generally last indefinitely similar to bottled spirits.

Lastly, I just want to say that Vivian @thetipsymuse has the most exquisite tastes, most curious mind, and the biggest heart (not to mention her amazing photography!) Make sure you go give her a follow.