Absinthe Cocktails: 50 Ways to Mix With the Green Fairy
Kate Simon, Lara Ferroni
Language: English
Pages: 115
ISBN: 2:00184548
Format: PDF / Kindle (mobi) / ePub
Absinthe Cocktails is devoted entirely to cocktails made with barely-legal absinthe. Since this spirit was legalized in the U.S. in 2007, the absinthe category has exploded with 34 new brands introduced in 2008 and consumers willing to pay $50 for a bottle. This book has something to suit everyone's taste—traditionalists will learn how to properly mix absinthe like an old pro with 30 recipes for classic cocktails, while modern absinthe lovers can experiment with 20 contemporary drink formulas from trendsetting bars such as Los Angeles's Varnish and the Lonsdale in London. Absinthe Cocktails gives going green an entirely new meaning!
Planet of the Grapes: Alternative Reds (Planet of the Grapes, Book 1)
The Boozy Baker: 75 Recipes for Spirited Sweets
Bar Book: Elements of Cocktail Technique
Joy of Cooking: All About Party Foods & Drinks
wormwood shine through this lyrical mix. If you’re substituting a standard gin—Hendrick’s is infused with cucumber and rose petals—muddle a slice of cucumber in the shaker, and garnish the glass with another cucumber slice. 1 OUNCE APEROL OUNCE HENDRICK’S GIN OUNCE FRESHLY SQUEEZED LEMON JUICE OUNCE ABSINTHE VERTE 1 EGG WHITE 6 DROPS ROSE WATER GARNISH: 4 DROPS OR A SPRAY OF ABSINTHE In a shaker, combine the ingredients and shake without ice to blend. Add ice and shake until chilled. Strain into
flavors and aromas as well as its pale green color. These absinthes are dynamic and multidimensional, blooming on the palate with a bright, sweet burst of anise and other herbs, anchored by a spine of peppery, tannic wormwood. There are several excellent artisanal brands made domestically, which are good for sipping in the traditional manner or mixing in cocktails. Delaware Phoenix (upstate New 16 York) makes two delicate absinthes, the floral, grassy Meadow of Love and the lush Walton Waters;
absinthe spoon or a small strainer across the top of the glass. Place the sugar on top of the spoon. Using a carafe, pitcher, or absinthe fountain slowly drizzle the water over the sugar and into the glass (or directly into the glass, if no sugar is desired). As the water mingles with the anise oils, the absinthe will begin to louche or cloud up, turning an ethereal pearly white. MAKES 1 DRINK This 5:1 water-absinthe ratio assumes an absinthe with a bottled strength of 68 percent alcohol by
absinthe spoon or a small strainer across the top of the glass. Place the sugar on top of the spoon. Using a carafe, pitcher, or absinthe fountain slowly drizzle the water over the sugar and into the glass (or directly into the glass, if no sugar is desired). As the water mingles with the anise oils, the absinthe will begin to louche or cloud up, turning an ethereal pearly white. MAKES 1 DRINK This 5:1 water-absinthe ratio assumes an absinthe with a bottled strength of 68 percent alcohol by
BÉNÉDICTINE (OPTIONAL) 2 OUNCES SELTZER / SODA WATER, CHILLED Pack a tall, narrow chimney glass with crushed ice. Add the absinthe, simple syrup, and the Bénédictine (if using). Stir to combine. Top with the seltzer/soda water. MAKES 1 DRINK In pre-Prohibition St. Louis, esteemed barman Tom Bullock dosed his frappés with a teaspoon of Bénédictine, an herbal, slightly sweet liqueur invented 500 years ago by monks. To some palates, and depending on the quality of the absinthe used, it may be an