Absinthe is proving inspirational since reappearing on the U.S. bar scene a mere two years ago. Mixologists across the country are experimenting by combining a range of ingredients with the storied spirit to create contemporary cocktails, making green even more fashionable at the bar.
Developed by Ben Scorah of Beekman Bar and Books, New York.
Fresh seasoned fruit (recommended: strawberry, lime, orange, kiwi and passionfruit)
¼ ounce Lucid Absinthe
1 ¼ ounces cachaca
½ ounce Spanish brandy
½ ounce orange liqueur
1 ounce red wine
In a cocktail shaker, thoroughly muddle the fruit with Lucid, cachaça, brandy and orange liqueur. Pour into a wine glass, float red wine on top and stir.
Courtesy of Lucid Absinthe.
1 ounce Lucid Absinthe
1 ½ ounces Midori Melon Liqueur
2-3 muddled lime wedges
Long green lime spiral for garnish
In a rocks glass, muddle 2 to 3 lime wedges. Add ice, Midori and Lucid, and transfer to a shaker. Shake thoroughly and return to rocks glass. Top with ginger ale and garnish with the lime spiral.
Courtesy of Pernod Absinthe.
¼ ounce fresh lemon juice
1 ounce Pernod Absinthe
½ ounce Crème de Mure (or similar)
½ ounce simple syrup
Ginger beer (to taste)
Muddle blackberries and simple syrup in a highball glass. Add Pernod Absinthe, lemon juice, crème de cassis and ginger beer. Garnish with mint leaf.
Developed by Adam Fox as the signature drink of Atlanta’s Beleza.
1 ounce Mata Hari Absinthe
1 ounce honey water (equal parts honey and water)
¾ ounces lemon juice
1 egg white
Spritz of rose water
Orange twist, expressed
1 piece spanked basil
Shake and strain up, then add rose water, orange twist and basil.
Developed by Katelin Reeves of Club Blu in Indianapolis.
2 ounces Mata Hari Absinthe
1 ounce Chambord Splash cranberry juice
Splash of Sprite
Fill a shaker with ice and add the first three ingredients. Shake well and strain into a chilled cocktail glass. Top with a splash of Sprite and garnish with a lime wedge.
Courtesy of NoMI Lounge, Chicago.
1 ounce absinthe
½ ounce St-Germain Elderflower Liqueur
Fresh mint leaves
½ ounce yuzu juice
Place 4 to 5 mint leaves, yuzu juice and grapefruit juice in a shaker and muddle. Add ice, absinthe and St-Germain, shake and then strain into a rocks glass with ice. Top off with a splash of pineapple juice and lemon-lime soda.
Courtesy of the Palms Pool & Bungalows, Las Vegas.
1 ounce Malibu Coconut Rum
1 ounce Le Tourment Vert Absinthe
4 ounces Piña Colada frozen cocktail mix
1 ounce pineapple juice
1 ounce Midori Melon Liqueur
In a blender, add Malibu Coconut Rum, Le Tourment Vert Absinthe, pineapple juice and Piña Colada purée mix. Add ice and blend until smooth. Pour the frozen mix in a tall Hurricane glass and float the Midori on top. Garnish with pineapple.