2 oz. Flor De Cana 4-year rum
¾ oz. Lime juice
¾ oz. Lemongrass tonic
½ oz. Ginger beer
St. George absinthe float on top
Shake rum, lime, lemongrass tonic and ginger beer, strain into a rocks glass with ice and float absinthe.
Scott Koehl beverage director, of DMK Restaurants in Chicago, created this recipe for Fort Willow.