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Recipes

Contemporary Absinthe Recipes

August 6, 2009 By: Nightclub & Bar


Traditional cocktails involving the Green Fairy are back in vogue, but the mysterious spirit is also inspiring mixologists and marketers alike to play up its flavor nuances. Below, recipes involving Mata Hari, a bohemian style absinthe, and Pernod, a traditional absinthe, showcase the spirit in contemporary cocktails.

Mata Hari Lime Cooler
1 ½ ounces Mata Hari Absinthe
1 ounce triple sec
3 ounces fresh sour mix
Soda water (to top)

Combine first three ingredients in a cocktail shaker with ice. Shake thoroughly and strain into an iced Collins glass. Top with soda water and garnish with a lime slice.

Sunsetter
1 ounce Mata Hari Absinthe
1 ounce rum
1 ounce pineapple juice
½ ounce lemon juice
½ ounce lime juice
½ ounce simple syrup

Combine ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into an iced highball glass. Garnish with an orange slice and cherry.

Le Deuce        
2 Pernod soaked sugar cubes
1 ounce Pernod
1 ounce raspberry vodka
1 ounce simple syrup
1 ounce brut Champagne

Shake ingredients and strain into a Martini glass.  Top with Champagne.

Fruit Loosh
Muddled berries (red raspberries, blackberries)
1 ½ ounces Pernod
1 sugar cube
Cassis
1 raspberry

Muddle berries with Pernod. Drip ice cold water over sugar cube, add dash cassis and garnish with whole red raspberry.

Green Fairy
1 rock candy stick
1 ounce Pernod
1 ounce Hiram Walker Sour Apple
1 ounce fresh lemon sour

Pour Pernod in Martini glass. Combine Hiram Walker and fresh lemon sour in shaker with ice. Shake vigorously and strain into Pernod in Martini glass.

Strawberry Fairy Crush
2 large strawberries, muddled
¾ ounce Pernod
¾ ounce Malibu Tropical Banana
1½ ounces Fresh lemon sour
1½ ounces chilled soda

Muddle strawberries in 14-ounce glass. Fill glass with ice and pour ingredients as listed. Stir for 2 minutes.


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