For anyone lucky enough to attend our "Whisk(e)y VS Bourbon" 3st of the Month event at The Rosewall, this drink is likely one they're still thinking about today.
Created by Ed Kolb, a bartender at Rolf and Daughters, the Absinthe Father doesn't just have perhaps the coolest name around, but its complexity is rivaled only by it's downright deliciousness!
Ed was nice enough to share this recipe with us today and we're paying it forward by sharing it with you. You'll need to put a little prep into making the ginger syrup ahead of time. To do this, you'll juice 1 pound of fresh ginger and mix that ginger juice with 1.5 cups granulated sugar until dissolved. Another key ingredient (besides the Belle Meade Bourbon, of course) is the Steen's Cane Syrup. It's a southern staple, so you should probably go ahead and get some for your pantry anyway.
Combine all ingredients except the absinthe in a cocktail shaker and shake for 15-20 seconds to chill. Rinse glass with a little absinthe, add a couple ice cubes and strain cocktail into glass.