Restaurant: Luminary, Atlanta
Creator: Ian Cox, beverage director
Inspiration: A friend wanted a new take on the classic Sazerac, but with gin.
Key Ingredients: Bombay Dry Gin, Benedictine, Gran Classico Bitters, Vieux Carre Absinthe, house-made vanilla vodka and an orange twist
What the Judges Said: “We’re not so sure about the attempt at recreating the Sazerac, but we do know that this is one fine sip. Combining gin and absinthe somehow works, and the addition of spice from Benedictine creates an interesting dimension. Using the Tahitian vanilla bean to infuse the vodka rounds it all off. Some of us haven’t shaved in days, but damn if we don’t feel pretty drinking this cocktail.”