An Andrew Meltzer original cocktail from 15 Romolo’s 2015 cocktail menu, as well as his entry to the 2016 Diageo World Class Competition.
|1.5 oz Bisongrass or Citroen vodka|
|0.75 oz fresh carrot juice|
|0.25 oz lemon juice|
|0.25 oz Iris liqueur (or St. Germain or other light, floral liqueur)|
|1 barspoon simple syrup|
|1 dash absinthe|
|1 small sprig of thyme|
Preparation: How to make a Diamond in the Rough
- Combine all ingredients in a mixing tin with ice.
- Either throw or very gently shake the cocktail, just until cold, and fine strain into a chilled Irish Coffee or cordial glass (about 6 oz in size).
- Garnish with another sprig of thyme or a small edible flower.