Absinthe Cocktails - Give them a try.
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Pernod Drip
The Classic Preparation
1 1/2 0z. Pernod
1 sugar cube
crushed or cracked ice
Use a tea strainer (unless you can find an absinthe spoon, good luck!)over an old fashioned glass. First pour the Pernod into the glass then place the strainer, with sugar cube inside over the glass. Pack a mound of your ice atop the sugar. When the ice has melted, the drip is ready. For those with no patience, cold water can be slowly poured over the strainer until the sugar is gone and the glass is full (this however makes for a weaker drink).
Pernod Flip
1/2 oz. Pernod
1/2 OZ. Cointreau
2 teaspoons lemon juice
1 small egg
1 teaspoon sugar
grated nutmeg
Shake ingredients well with ice. Strain into a prechilled Delmonico glass. Sprinkle nutmeg on top.
Pernod Curacao Frappe
1 oz. Pernod
1/2 oz. curacao
1 teaspoon lemon juice
2 teaspoons orange juice
1 thin sliceorange
Stir ingredients and pour over crushed ice in a deep-saucer champagneglass. Add orange slice.
Pernod Martini
2 ozs. gin
1/2 oz. dry vermouth
1/8 teaspoon Pernod
Stir well with ice. Strain into a prechilled cocktail glass. Verypleasant with an onion stuffed olive. Some bartenders pour a souconof Pernod into the glass, swirl it around and then add the martini.
Ladies Cocktail
1 1/2 oz Calvert Extra
2 dashes Absinthe or Anesone
3 dashes Anisette
1 dash bitters
Stir well with ice. Strain into glass. Serve with piece of pineapple on top.
Absinthe Cocktail #1
1 oz. Absinthe
3 dashes Benedictine
2 dashes Bitters
1 oz. Water
Shake well with cracked ice. Strain into cocktail glass.
Absinthe Suissesse
1 1/2 oz. Pernod
2-3 Drops of Anisette
2-3 Drops of Orange-Flower Water
1 Tsp. White Creme de Menthe
1 Egg White
Shake with ice and strain into a cocktail glass.
B-52
1/3 Bailey's irish cream
1/3 Tia maria
1/4 Absinthe
First add the Bailey's irish cream, then the Tia Maria, and then carefully the Absinthe: Put the shot on fire and drink it with a straw, or you have another choice: When the shot is on fire you slap it to extinguish the fire and then you drink it.
Round Robin
1 Egg White
1 Tsp. Sugar
1 oz. Absinthe
1 oz. Brandy
Shake with ice and strain into a wine glass.
Earthquake Cocktail
1 oz. Gin
1 oz. Bourbon
3/4 oz. Absinthe
Shake with ice and strain into a Collins glass.
London Fog
1 1/2 oz. Gin
1/4 oz. Pernod's Absinthe
Frappe in a highball glass.
Maiden's Blush #2
1/3 oz. Absinthe
2/3 oz. Dry Gin
1 Tsp. Grenadine
Shake with ice and strain into a highball glass.
Moranguito
2/5 Absinthe
2/5 Tequila
1/5 Grenadine syrup
first you put in the absinthe, then the tequila, then the Granadine syrup.
Pedra
1/6 Tequila
1/6 Vodka
1/6 Black rum
1/6 Bailey's irish cream
1/6 Grenadine syrup
1/6 Absinthe
First put the tequila, then the vodka, then the black rum, then the Bailey's Irish Cream, then the Granadine syrup and then mix this five elements so that the drink become pink, to finish add the Absinthe using a spoon. Light the shot on fire and drink it with a straw, or you have another choice: When the shot is on fire you slap it to extinguish the fire and then you drink it.
The "Original" Sazerac Cocktail
1 tsp Sugar
1-1/2 oz Rye whiskey
1 Dash Herbsaint, Pernod or Absinthe
2 dashes Peychaud bitters
2 dashes Angostura bitters
1 Lemon peel twist
Crushed Ice
Chill an Old Fashioned glass by filling with crushed ice. In another glass mix the sugar with the bitters dissolving the sugar. Add some ice, stirring to chill. In the Old Fashioned glass remove the ice and pour in the Herbsaint coating the entire glass. Remove the excess Herbsaint.
Add the Rye Whiskey and bitters/sugar mixture. Add the Lemon Twist.
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Pernod Drip
The Classic Preparation
1 1/2 0z. Pernod
1 sugar cube
crushed or cracked ice
Use a tea strainer (unless you can find an absinthe spoon, good luck!)over an old fashioned glass. First pour the Pernod into the glass then place the strainer, with sugar cube inside over the glass. Pack a mound of your ice atop the sugar. When the ice has melted, the drip is ready. For those with no patience, cold water can be slowly poured over the strainer until the sugar is gone and the glass is full (this however makes for a weaker drink).
Pernod Flip
1/2 oz. Pernod
1/2 OZ. Cointreau
2 teaspoons lemon juice
1 small egg
1 teaspoon sugar
grated nutmeg
Shake ingredients well with ice. Strain into a prechilled Delmonico glass. Sprinkle nutmeg on top.
Pernod Curacao Frappe
1 oz. Pernod
1/2 oz. curacao
1 teaspoon lemon juice
2 teaspoons orange juice
1 thin sliceorange
Stir ingredients and pour over crushed ice in a deep-saucer champagneglass. Add orange slice.
Pernod Martini
2 ozs. gin
1/2 oz. dry vermouth
1/8 teaspoon Pernod
Stir well with ice. Strain into a prechilled cocktail glass. Verypleasant with an onion stuffed olive. Some bartenders pour a souconof Pernod into the glass, swirl it around and then add the martini.
Ladies Cocktail
1 1/2 oz Calvert Extra
2 dashes Absinthe or Anesone
3 dashes Anisette
1 dash bitters
Stir well with ice. Strain into glass. Serve with piece of pineapple on top.
Absinthe Cocktail #1
1 oz. Absinthe
3 dashes Benedictine
2 dashes Bitters
1 oz. Water
Shake well with cracked ice. Strain into cocktail glass.
Absinthe Suissesse
1 1/2 oz. Pernod
2-3 Drops of Anisette
2-3 Drops of Orange-Flower Water
1 Tsp. White Creme de Menthe
1 Egg White
Shake with ice and strain into a cocktail glass.
B-52
1/3 Bailey's irish cream
1/3 Tia maria
1/4 Absinthe
First add the Bailey's irish cream, then the Tia Maria, and then carefully the Absinthe: Put the shot on fire and drink it with a straw, or you have another choice: When the shot is on fire you slap it to extinguish the fire and then you drink it.
Round Robin
1 Egg White
1 Tsp. Sugar
1 oz. Absinthe
1 oz. Brandy
Shake with ice and strain into a wine glass.
Earthquake Cocktail
1 oz. Gin
1 oz. Bourbon
3/4 oz. Absinthe
Shake with ice and strain into a Collins glass.
London Fog
1 1/2 oz. Gin
1/4 oz. Pernod's Absinthe
Frappe in a highball glass.
Maiden's Blush #2
1/3 oz. Absinthe
2/3 oz. Dry Gin
1 Tsp. Grenadine
Shake with ice and strain into a highball glass.
Moranguito
2/5 Absinthe
2/5 Tequila
1/5 Grenadine syrup
first you put in the absinthe, then the tequila, then the Granadine syrup.
Pedra
1/6 Tequila
1/6 Vodka
1/6 Black rum
1/6 Bailey's irish cream
1/6 Grenadine syrup
1/6 Absinthe
First put the tequila, then the vodka, then the black rum, then the Bailey's Irish Cream, then the Granadine syrup and then mix this five elements so that the drink become pink, to finish add the Absinthe using a spoon. Light the shot on fire and drink it with a straw, or you have another choice: When the shot is on fire you slap it to extinguish the fire and then you drink it.
The "Original" Sazerac Cocktail
1 tsp Sugar
1-1/2 oz Rye whiskey
1 Dash Herbsaint, Pernod or Absinthe
2 dashes Peychaud bitters
2 dashes Angostura bitters
1 Lemon peel twist
Crushed Ice
Chill an Old Fashioned glass by filling with crushed ice. In another glass mix the sugar with the bitters dissolving the sugar. Add some ice, stirring to chill. In the Old Fashioned glass remove the ice and pour in the Herbsaint coating the entire glass. Remove the excess Herbsaint.
Add the Rye Whiskey and bitters/sugar mixture. Add the Lemon Twist.