Lightning cracks the sky. California burns. Smoke from the north settles with the morning dew. It has been a time of contemplation for somewhile now, but the fog that settles on the horizon is opaque. We make do. We dig deeper into the cabinet, searching for memories of our favorite travels. A bottle of Talisker 10 Year Old from Scotland, another of Lustau Manzanilla Sherry from Spain, and one more, La Fee Absinthe Parisienne. Poured together, stirred, and strained, The Wanderer cocktail is born.
We often discuss travelling through our food, wine, even Gin or Whisky, but not so often when it comes to cocktails. Sure, you can make a drink similar to the one you had that night in Barcelona when they blocked the freeway and the Gothic filled with the squeals of blue and red sirens. Or maybe it’s the one that blonde Australian bartender made before slipping you an ink-covered napkin to guide you on your night.
When we put together a cocktail recipe, however, we often see the result as existing in the moment, rather than one pulled from disparate experiences. Still, each of these bottles reminds us of a place, a time, and most likely a feeling that runs akin throughout. Talisker 10, Lustau Sherry, Parisienne Absinthe, for us it’s the simple emotional weight of stepping into the unknown, the willing risk, the contemplation that follows. There’s nothing else to call it but The Wanderer.
- 2.25 oz Talisker 10 Year Old Scotch Whisky
- 0.75 oz Lustau Manzanilla Sherry
- 1 rinse La Fee Absinthe Parisienne
- 1 twist Lemon peel (expressed & discarded)
Pour Talisker 10 and Manzanilla Sherry over rocks in a mixing glass and stir. Rinse a chilled coupe glass with the Absinthe. Pour mixture into coupe. Zest a lemon peel and express over beverage, then discard the peel.