Coin-Operated Boy Cocktail

From Perez Klebahn, the bar manager at Baltimore’s Rye, this cocktail is a tall on-the-rocks refresher that surprises. The drink unfolds with salty-sweet intrigue from a house-made caramel by bartender Steve Lamb. 

Ingredients in The Coin-Operated Boy Cocktail

1 ¹⁄₂ oz Old Overholt rye whiskey

¹⁄₂ oz Tempus Fugit Gran Classico bitter aperitif

¹⁄₂ oz Fresh lemon juice

¹⁄₂ oz  House-made caramel*

¹⁄₄ oz Absinthe

Garnish: 

Charred lemon wheel

Glass: 

Rocks

How to make The Coin-Operated Boy Cocktail

Add all the ingredients to a shaker with ice and shake.

Strain into a rocks glass over ice, and garnish with a charred lemon wheel.

*House-made caramel: In heavy pot, heat 1 quart white sugar, 1 cup water and 1 oz lemon juice to a boil, stirring with a wooden spoon until the sugar begins to turn dark brown and brushing down the sides with a pastry brush. Remove from heat, slowly add 3 cups water and stir. Keeps refrigerated for a few weeks.