HOME > Chowhound > Spirits >

Discussion

Absinthe cocktails?

Does anyone have any cocktail recipes using absinthe for those who enjoy it but can't handle it at full strength or wish to prolong the pleasure?

Anything using Chambord or Creme de Cerise (not Cassis) would be ideal.

All suggestions greatly appreciated :)

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Corpse Reviver #2:
    -3/4 oz Gin
    -3/4 oz Cointreau
    -3/4 oz Lillet Blanc
    -3/4 oz Lemon juice
    - dash of Absinthe
    This is a recipe from the Savoy Cocktail book, recipe calls for a dash but I like about a 1/2 oz of Absinthe and a little splash of soda also really lifts this drink up.

    1. The original Sazerac did not have any absinthe in it (and was brandy-based, to boot), but the usual modern Sazerac does - although most places use Herbsaint instead of true absinthe. At home, I do a New Sazerac thusly:

      2 oz. Maker's Mark
      1/2 tsp. Lucid absinthe
      1 tsp. simple syrup
      3 dashes Peychaud's bitters (NOT Angostura!)

      Mix all but the bourbon in a glass with ice; stir to coat and chill the glass. Pour all of this into a shaker and add the bourbon. Stir (NEVER shake!) the drink a bit and strain back into the chilled glass. Garnish with a lemon twist.

      4 Replies
      1. re: argylew

        I do a little different. I use Vieux Orleans absinthe(10 years old from France) and rinse a chilled cocktail glass with the absinthe, then stir on a shaker over ice; 2 1/2 oz. Rittenhouse 100 rye, 3/4 oz. simple syrup, 1 dash Peychaud bitters and a few drops of fresh lemon juice. Stir till cold and serve up, in the absinthed glass and garnish with a lemon peel.

        1. re: chazzerking

          Nice! I've also tried it with Sazerac 18 year rye with great results. The 18 year is difficult to get, though - they release it twice a year in very limited quantities.

          What is it with 18 years on a whiskey, anyway? They all seem to get this wonderful layered spiciness to them.

          1. re: argylew

            I love Sazeracs, and have done all manner of variations. Although rye is traditional, nearly any whiskey will make something interesting in combination with the other ingredients. I've even made it with heavily peated Scotch and it turned out wonderfully.

            I also use Lucid Absinthe, though I use a demarra sugar cube muddled with bitters and water. And I use a dash of Angostura with my Peychaud's, which is pretty typical if nontraditional.

            http://recenteats.blogspot.com/2008/0...

            1. re: sku

              I recently had a version of the traditional Sazerac recipe made for me using genever in place of the rye which worked really nicely. Not as spicy as a rye-based version of course but the maltiness of the Dutch gin helped give a familiar flavor to the drink.

      2. The original comment has been removed
        1. The original comment has been removed
          1. The original comment has been removed