Here's a recipe using two Portland distillates that are kissing cousins to one another. This cocktail was created by
Chris Hannah of Arnaud’s French 75 bar in New Orleans, who knows how to mix a drink.
Fairy Tarragon
1 1/2 oz Sub Rosa Tarragon Vodka
1/2 oz lemon juice
1/4 oz Trillium Absinthe
1/4 oz Galliano
1 dash Peychaud's bitters
Chris Hannah of Arnaud’s French 75 bar in New Orleans, who knows how to mix a drink.
Fairy Tarragon
1 1/2 oz Sub Rosa Tarragon Vodka
1/2 oz lemon juice
1/4 oz Trillium Absinthe
1/4 oz Galliano
1 dash Peychaud's bitters
Shaken, strained into chilled Martini glass