Recipe by Pourhouse Bar Manager Adam Domet. A re-interpretation of that summer classic, the Margarita, with the licorice-y hint of absinthe.

• 2 oz Altos Blanco Tequila

• 0.5 oz Pierre Ferrand Dry Curaçao

• 1 tsp St. George absinthe

• 2 tsp lime juice

• 0.5 oz Five Alive Cordial (see below)