Craft cocktails at home where nobody can see you
Shangri-La
By Brian Maxwell, Shaker of Spirits
Shake all ingredients with ice and strain into a chilled coupe. Top with a spritz of absinthe. Garnish with marigold petals.
Pineapple-infused syrup: Add 6 oz of fresh pineapple chunks to 16 oz of a 1:1 simple syrup in a Mason jar. Allow it to sit for three days, shaking daily. Strain and bottle. Store in the refrigerator.