Euphoric Bliss
by Collin Chmieleski
(Plymouth, Michigan)
1 ounce St. Germaine Elderflower liqueur
1 ounce Mezcal
1 ounce Absente Absinthe
1 sugar cube
3-4 ounces of Ice cold spring water
Place an absinthe spoon over an old fashioned glass with a sugar cube on top. Pour the liquors in the order above over the sugar cube. Pour the water slowly over the top of the sugar cube. The sugara should be dissolved completely in the drink. Place two ice cubes in the glass and enjoy.
Optional: Rim the glass with sugar using a lime wedge. Use a lime twist as a garnish.
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