Ti’ Bijou

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This twist on the Bijou cocktail was created by Shannon Mustipher, the head bartender at Glady’s in Brooklyn. She pairs Haitian rhum agricole and London dry gin for a drink that’s equal parts earthy, bracing and herbaceous.

  • Absinthe, to rinse
  • 1 oz Boukman botanical rhum agricole (or Barbancourt blanc)
  • 1/2 oz London dry gin
  • 1/2 oz Dolin blanc vermouth
  • 1/2 oz Chamomile tea syrup*
  • 1 pinch Salt
  • 2 drops Orange bitters
  • Garnish: Orange peel
  1. Rinse a rocks glass with absinthe, empty, then add 1 large ice cube, and stir until chilled.

  2. Pour the remaining ingredients into the glass.

  3. Garnish with an orange peel.

  4. *Chamomile tea syrup: Place 2 cups water in a pot over high heat. Add 2 cups sugar, bring to a boil, and stir until it dissolves. Add 2 chamomile tea bags, turn off heat, and let syrup cool. Strain into a container and refrigerate.

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