One of my favorites is the Tuaca Lemon Sour at Johnny White's balcony bar. Tuaca is an Italian brandy-based liqueur touched with vanilla and citrus, based on a recipe that had been lost for centuries and revived only during World War II. Like its history, Tuaca is a complex spirit. The Tuaca Lemon Sour makes for a creamier version of the Lemon Drop; it's a shot of cool, sweet lemon pie, with a thin frothy head that mimics the meringue.
Back on street level, speed up your absinthe cocktail by turning it into a shot. The Sweet Herb at Old Absinthe House subs in simple syrup for the water-drizzled sugar cube, though you may want to add less sweetener if you're using authentic absinthe (Old Absinthe House carries the fine K�bler brand, among others).
If you're making the Sweet Herb at home, consider using the locally-made and less expensive Herbsaint. The standard version is crisp but approachable, while the re-released Herbsaint Original revives the 1933 formula with flowery smoothness. The Sweet Herb, as I had it, tasted like sweet black licorice with a soft fennel finish.
Tuaca Lemon Sour
Courtesy of Chris Saltzman and Johnny White's Pub & Grill
1.5 oz. Tuaca Vanilla Citrus Liqueur
0.5 oz. sweet and sour mix
1 packet sugar
Juice from 3 lemon wedges
Shake with ice, strain into shot glass.
Sweet Herb
Courtesy of Brooke Boudreaux and Old Absinthe House
3 oz. Herbsaint
1 oz. simple syrup
Splash of chilled water
Shake with ice, strain into shot glass.
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