- 2 oz Whiskey Girl Apple & Maple
- 1 oz Mezcal Benevá-Añejo infused black tea
- 1 cup milk
- 1 cup heavy cream
- 1/2 oz The Green Villain
- 1 tsp gelatin
Blend the milk, cream, and mezcal together to infuse, and allow it to sit in a refrigerator for a day before use.
At a low heat, warm up the absinthe and, using a whisk and a teaspoon, add one teaspoon of gelatin to the warm, but not boiling, absinthe, then let it cool in a refrigerator for five hours.
To put the drink together, pour the Whiskey Girl Apple & Maple over ice and stir twice, add one tablespoon of the absinthe emulsion so it floats over the whiskey, then add the remaining mezcal infusion over the absinthe emulsion to create three layers.
Milton Hernandez – Ambar, Washington, D.C