By Javelle Taft (Death & Co NYC, 2022)

Parade Lap

"This is a variation of the Chrysanthemum, a famous slow-ABV cocktail made with dry vermouth, Benedictine, and absinthe. I wanted to add a more interesting fortified element, so swapping out the vermouth for marsala—an Italian fortified wine that’s not used nearly enough in cocktails—was the trick. I love having one of these for an after-dinner snack: marsala layered with hazelnut and chocolate flavors double down on what I imagine a liquid treat to be." —JT

2¼ ounces Ostinato Dolce Marsala
¼ ounce Reisetbauer Hazelnut eau de vie
1 teaspoon Marie Brizard Crème de Cacao 
1 dash absinthe
Garnish: 1 lemon twist

Stir all the ingredients with ice, then strain into a single old-fashioned glass. Express the lemon twist over the drink and discard.