ABSINTH RECIPES
THE RITUAL
Fill one third of a glass with Absinth.
Moist a spoonful of sugar with Absinth,
light the sugar carefully with a match or lighter.
When the sugar has melted and the flame is out,
proceed to stir it well with the Absinth in the glass, add two thirds of cold water.
NEAT
Straight-Up in a glass.
WITH ICED WATER
Absinth and ice cold water.
WITH CHAMPAGNE
Absinth with champagne.
WITH BEER
Absinth is poured into a glass of beer.
ABSINTH & RED BULL
Pour 4 cl Absinth into a glass with an Ice cube add ice cold RED BULL ®.
DEATH IN THE AFTERNOON
Pour 4 cl Absinth in a champagne glass.
Add a sugar cube soaked in Angostura bitters ® and fill with sparkling wine.
(inspired by Hemingway).
VIAGRA ® FALLS
Shake 2 cl Absinth, 2 cl apple brandy and 2 cl orange bitters with ice and strain into a traditional Martini cocktail glass. Heat a large ring of orange peel over an open flame until the oil of orange is released, and allow the oil to drip into the glass. Garnish with a ring of orange peel.
THE GREEN FAIRY
Shake 3 cl Absinth, 3 cl water, the juice of a fresh lemon,
2 teaspoonfuls of egg-white and a dash of Angostura bitters ®
with ice and strain into a cocktail glass.
ABSINTH WITH PASSION FRUIT
Pour 4 cl Absinth, 2 cl gin and 10 cl passion fruit juice over ice cubes and stir.
ABSINTH MARGARITA
Pour 2 cl Absinth, 2 cl tequila, and 2 cl lemon juice over ice,
stir briefly and top up with 2 cl Triple Sec.
ABSINTH SOUR
Pour 4 cl Absinth, 4 cl lemon juice and 2 teaspoonfuls of sugar
with ice into the shaker, shake well and strain out.
ATOMIC BOMB
Pour 3 cl Absinth and 3 cl brandy into a glass and stir briefly.
LONDON FOG
Pour 6 cl gin and 2 cl Absinth over ice cubes and stir briefly.
PITCHER PERFECT
5 parts Absinth, 2 parts blue Bols, 2 creme de menthe
shake, pour over crushed ice and top with blue borage flowers
THE GREEN FAIRY GOES TO MEXICO
Pour 2 cl Absinth, 2 cl tequila, 3 cl lemon juice over ice
stir and top off with 2 cl Triple Sec
GREEK GREEN FAIRY
50 ml Absinth, 50 ml Ouzo (Greek anise beverage), 30 ml Creme de Mente.
GLOWING GREEN BEE
20 ml Absinth
25 ml Honey Liquor (add honey liquor to sweeten to taste)
Light and serve in chimney glass
SOUTHERN PEACH
50% Peach-Cranberry Juice, 50% Absinth
MAIDEN’S BLUSH
Pour 4 cl gin, 2 cl Absinth and 1 teaspoonful grenadine with ice into the shaker
and shake well. Then strain off into a previously chilled glass.
TREMBLEMENT DE TERRE (EARTHQUAKE)
Pour 2 cl Absinth, 2 cl cognac, 2 cl Cointreau and 2 dashes of Angostura bitters ® with ice into a glass and stir until chilled before straining off.
VINYL SUNSET
Pour 3 cl Absinth, 2 cl cassis and a dash of lime juice over ice cubes
and top up with soda or lemonade.
ABC
Pour 2 cl Absinth with 2 cl bourbon and 2 cl Cointreau
over ice cubes and stir until chilled.
ABSINTH GROSEILLE
(Absinth with blackcurrant)
Pour 3 cl Absinth, 2 cl Cointreau and
3 teaspoonfuls of blackcurrant puree into the shaker and shake well,
strain out over crushed ice and top up with sparkling wine.
SAZERAC*
Pour 2 cl Absinth in a previously chilled glass and swirl around until the Absinth covers the whole of the inside of the glass. Pour in 6 cl whisky, 1 teaspoonful of sugar and 3 drops of Angostura with ice into the shaker, shake well and strain off into the coated Absinth glass.
*The first cocktail in the world (the Sazerac) was an Absinth cocktail.
The Frenchman Antoine Peychaud (who invented the Sazerac) was experimenting in New Orleans with various mixed drinks and served these up to his friends in egg cups. But the Americans couldn’t pronounce the French word for egg cup ("coquetier") correctly. So the drinks which Peychaud served up were soon being called cocktails.
ABSINTH ICE CUBES
Mix 2 shots of Absinth with some soda water, freeze and add to guests drinks.
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