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A Dallas cocktail inspired by a notorious former resident

Veteran barman Eddie “Lucky” Campbell recently launched retro cocktail den The Chesterfield in downtown Dallas, not far from the infamous grassy knoll. Here he shares a signature drink he invented while working at a bar in Oak Cliff—which happens to be the former neighborhood of one Lee Harvey Oswald.


1 sugar cube
1/2 oz. Punt e Mes vermouth
1/2 oz. Cherry Heering liqueur
2 oz. Maker’s 46 bourbon
2 pieces orange peel

1. Pour a bit of absinthe into a cocktail glass and roll to coat. Discard the excess.

2. Place the sugar cube in a mixing glass. Add the Punt e Mes and Cherry Heering. Squeeze one piece of orange peel and drop it into the mix, then add the bourbon and stir until the sugar is completely dissolved.

3. Strain into the absinthe-rinsed glass and garnish with the other peel.

Note: You can set the absinthe on fire before pouring in the rest of the drink, or simply fill the orange peel garnish with absinthe and light that instead.

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