Nick and Jane

1.5 oz. Hine Antique XO
0.5 oz. Luxardo Amaro Abano
0.75 oz. lemon juice
0.75 oz. strawberry syrup
1 egg white
Black pepper
Add Hine Antique XO, amaro, lemon juice, strawberry syrup and egg white to a cocktail shaker. Without ice, shake vigorously until egg white is emulsified. Add ice and shake again, strain into a coupe glass. Crack black pepper on top.




2 oz. Hine Antique XO
0.25 oz absinthe or Herbsaint (to rinse glass)
3 dashes Peychaud’s bitters
1 sugar cube
Lemon twist garnish
Rinse glass with absinthe and add sugar cube to the bottom. Cover with Peychaud’s bitters. In a cocktail shaker, add Hine Antique VSOP and ice; stir until chilled.
Strain into glass and garnish with a lemon twist.