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Recipe: Tim Miner, Death & Co.

Photo: Eric Medsker, @ericmedsker

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1 oz Pierre Ferrand Ambre Cognac

1/2 oz St. George Absinthe Verte

1/2 oz Tempus Fugit Creme de Noyaux

3/4 oz fresh lime juice

1/2 oz pineapple juice

1/2 oz 1:1 simple syrup

Add all ingredients to a cocktail shaker and shake to combine. Double-strain into a tulip glass filled with crushed ice and garnish with fresh mint leaves.

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