Peach Brandy Crusta

• 2 ozaged peach brandy
•  ½ oz. curaçao
•  ½ oz. oolong tea syrup
•  ½ oz. fresh lemon juice
• 2 dashesabsinthe

Preparation

1. 1.

   Prepare a glass by rubbing the lip with a cut wedge of lemon and dipping the moistened edge into a saucer of superfine sugar. Use a paring knife or vegetable peeler to remove the zest from a small orange in one large piece; insert into the prepared glass. Combine ingredients in a shaker and shake with ice to chill; strain into the prepared glass.

2. 2.

   Oolong Tea Syrup: Steep 4 Tbsp. of oolong tea in 2 cups of hot water for 15 minutes. Strain the prepared tea, and add 2 cups of granulated sugar, whisking to dissolve. Keep the remainder refrigerated; use within 1 month.