TI’ BIJOU COCKTAIL

This twist on the Bijou cocktail was created by Shannon Mustipher, the head bartender at Glady’s in Brooklyn. She pairs Haitian rhum agricole and London dry gin for a drink that’s equal parts earthy, bracing and herbaceous.

This recipe originally appeared as part of “This New York Bartender Thinks You Should Drink More Rum.”

INGREDIENTS IN THE TI’ BIJOU COCKTAIL  

Absinthe, to rinse

1 oz Boukman botanical rhum agricole (or Barbancourt blanc)

¹⁄₂ oz London dry gin

¹⁄₂ oz Dolin blanc vermouth

¹⁄₂ oz Chamomile tea syrup*

1 pinch Salt

2 drops Orange bitters

Garnish: Orange peel

Glass: Rocks

HOW TO MAKE THE TI’ BIJOU COCKTAIL

Rinse a rocks glass with absinthe, empty, then add 1 large ice cube, and stir until chilled.

Pour the remaining ingredients into the glass.

Garnish with an orange peel.

*Chamomile tea syrup: Place 2 cups water in a pot over high heat. Add 2 cups sugar, bring to a boil, and stir until it dissolves. Add 2 chamomile tea bags, turn off heat, and let syrup cool. Strain into a container and refrigerate.