Holy Ground’s Pan American Clipper

Steven Rhea, Holy Ground | New York

This winter-friendly Clipper “is heavy on the Angostura element,” notes Holy Ground beverage director Nathan Lithgow. “It gives a bitter spice component, and helps balance out the citrus and absinthe.” Meanwhile, Calvados is the favored brandy for the drink, as it “gives a roundness and generosity of fruit.”


Serving: 1

  • 2 ounces Calvados
  • ¾ ounce lime juice
  • ¾ ounce grenadine
  • ¼ ounce absinthe, preferably La Clandestine
  • 5-6 dashes Angostura bitters

Garnish: Lemon zest, expressed and discarded

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a Nick & Nora glass.
  3. Express the lemon peel and discard.