Imperial Opal

Stephen Palahach, Maison Premiere | Brooklyn

Stephen Palahach of Brooklyn’s Maison Premiere stacks anise-flavored Ojen atop absinthe swizzles it with yellow Chartreuse. “Lighter herbal liqueurs are . . . great bedfellows with Ojen,” says Palahach, who demonstrates the principle in his refreshing and aromatic Imperial Opal.


Serving: 1

  • 1/4 ounce Legendre Ojen
  • 1/2 ounce simple syrup
  • 1/2 ounce yellow Chartreuse
  • 1 ounce water
  • 1 ounce absinthe, preferably Tenneyson

Garnish: rose water, two lemon twists

  1. Swizzle in a rocks glass with crushed ice until well diluted, then top with more crushed ice.
  2. Finish the cocktail with a few drops of rose water and two lemon twists tucked into the side of the glass.
  3. Serve with two small straws.