Bandelier
Kelly AllenThis cocktail takes its name from Bandelier National Monument in New Mexico. The yuzu liqueur and amaretto capture New Mexico's bright sunlight, while our Thistle and pastis lean into the ubiquitous pinion pine.
Ingredients
- 2½ oz Artemisia Thistle
- ¾ oz Ferrand Dry Curaçao Yuzu Late Harvest Liqueur
- ½ oz Ricard Pastis
- ½ oz Mt. Defiance Amaretto
- ⅛ oz Elisir Novasalus Vino Amaro
- 4 dashes Artemisia Salt & Sorghum Bitters
- Lemon rind, for garnish
Preparation
- Combine the Thistle, yuzu liqueur, pastis, amaretto, Novasalis, and bitters in a shaker over ice and stir to combine.
- Strain into a coupe glass and garnish with the lemon rind.
