By Darren Norris for the Hudson Standard
½ barspoon [or ½ teaspoon] Delaware Phoenixm Distillery’s Walton Waters absinthe
2 ounces Berkshire Mountain Distillers’ Berkshire Bourbon
½ ounce the Hudson Standard Apple Coriander Maple Shrub
2 dashes Peychaud’s Bitters
Rinse the inside of an ice-cold old-fashioned glass with the absinthe and pour off any excess.
Combine the bourbon, shrub and bitters in a cocktail shaker and fill with ice. Shake vigorously, then pour into the glass and fill with ice. Garnish with a lemon twist.
Fall is a time in the Hudson Valley when leaves turn and shrubs go dormant, but this all depends on the type of “shrub” we speak of. Aside from being a domesticated bit of landscaping, a “shrub” also refers to a Colonial-era acidulated vinegar drink that is experiencing a bit of a renaissance, thanks in part to Marianne Courville, who operates the Hudson Standard, maker of small-batch cocktail bitters and the aforementioned shrubs.
Courville recently shared a bottle of her Apple Coriander Maple Shrub with local Germantown denizen Darren Norris, and together they came up with a playful deviation of, and departure from, the classic Sazerac.