21st Century

A modern take on the 20th Century (gin, Lillet, crème de cacao, lemon), this drink cuts out the quinquina and subs tequila in for gin, serving the drink in an absinthe-rinsed glass. Jim Meehan invented this one at Pegu Club in 2007 under Audrey Saunders’ guidance. Perhaps true to the adage “what grows together goes together,” chocolate and agave spirits are happy bedfellows, as is the case here.

INGREDIENTS

2 oz. blanco tequila
¾ oz. crème de cacao
¾ oz. lemon juice
Pernod or absinthe, to rinse glass

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ABV LEVEL

Combine all in a shaker. Add ice, seal, and shake vigorously for 15 seconds. Double strain into a small coupe or Nick & Nora. No garnish.