About this Cocktail
Breaking in the bottle of Giffard Creme de Cacao with this amazing drink by Portland's very own (well as of now) Jim Meehan.
2 oz Blanco Tequila
.75 oz Creme de Cacao
.75 oz Lemon Juice
Pernod rinsed coupe
Shake and strain into chilled absinthe rinsed coupe.
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