This is our house cocktail. It's a bit different from the source recipe at Difford's Guide, and we have Hugh to credit for this. The original recipe calls for 1/12 oz of rich syrup, but he thought that must be a typo, so he used 1/2 oz. It was delicious, and afterwards we thought about why it worked. It turns out that we used dry curacao rather than regular, sweet curacao. This coupled with the extra rich syrup worked!

• 3/4 oz The Botanist Gin
• 3/4 oz Pierre Ferrand Dry Curaçao
• 3/4 oz Lillet Blanc
• 3/4 oz Lemon Juice
• 1/2 oz Rich Syrup
• Barest dash of Absinthe
• Blueberry bitters/compote for finishing (optional)

1. Combine, shake, strain, enjoy.

1. We used The Botanist Gin and I've never bothered to try anything else.
2. Blueberry compote: Put a bunch of blueberries in a sauce pan reduce down to a thick-ish sauce. Add sugar if needed to bring out the blueberry flavor. Frozen blueberries are perfect for this.