the clapless bell

2 oz Old Forester 100° Bourbon (Evan Williams Bonded)
3/4 oz Lemon Juice
3/8 oz Ginger Syrup
3/8 oz Honey Syrup
2 dash Peychaud's Bitters

Shake with ice, strain into an old fashioned glass rinsed with Laphroaig Scotch, add an ice sphere (large ice cube), and garnish with 7 drop La Muse Verte Absinthe (St. George).Two Fridays ago, I returned to the online recipe flash card sets for the Patterson House in Nashville and landed on the Clapless Bell. I found a mention on a menu that it was created by bartender Matt Tocco in 2010, and the recipe came across like a Bourbon Penicillin that reminded me of the Federal Buffalo Stamp with honey instead of maple. Once shaken, strained, and garnished, the Clapless Bell generated an anise and peat smoke aroma. Next, lemon and honey on the sip rang out into Bourbon, ginger, and anise flavors on the swallow.