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Archive for the ‘with Absinthe’ Category

2 oz Rye

3/4 oz Cherry Heering

1/2 oz Green Chartreuse

1/4 oz Absinthe

1 dash of lemon Bitters (Fee Brothers)

5-7 mint leaves.

Smack the mint leaves on top of ice in the shaker. Shake and strain into glass with fresh ice. Decorate with a few mint leaves.

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With Cognac:

2 demerara cubes

5 heavy dashes of Peychaud Bitters

1/2 oz Absinthe (e.g. Mata Hari)

3 oz Cognac

Fill a Whisky glass with ice. Add Absinthe. Fill up with water and let sit. Or: Put Absinthe into a sprayer and spray the glass with the Absinthe.

put 2 sugar cubes in another glass. Load with Peychaud Bitters. Use e.g. a wood spoon to dissolve the sugar. Add cognac, a few ice cubes and stir. Empty the other glass (with the Absinthe) and strain the drink into that glass. Decorate with flamed lemon peel.

With Rye:

1 demerara cube

5 heavy dashes of Peychaud Bitters

1/2 oz Absinthe (e.g. Mata Hari)

3 oz Cognac

Fill a Whisky glass with ice. Add Absinthe. Fill up with water and let sit. Or: Put Absinthe into a sprayer and spray the glass with the Absinthe.

put sugar cube in whiskey glass. Load with Peychaud Bitters. Use e.g. a muddler or wood spoon to dissolve the sugar. Add Rye, a few ice cubes and stir. Empty the other glass (with the Absinthe) and strain the drink into that glass. Decorate with flamed lemon peel.

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This  is pulled from the web.

 

  • 1 1/2 cups ice cubes
  • 1 cube or 1/2 teaspoon sugar
  • 4 dashes Peychaud Bitters*
  • 1/4 cup (2 ounces) rye whiskey
  • About 1/2 teaspoon absinthe
  • thin strip lemon peel

preparation

Fill old-fashioned glass with 1 cup ice and set aside. In second old-fashioned glass, stir together sugar, bitters, and ½ teaspoon water until sugar is completely dissolved, about 30 seconds. Add rye whiskey and remaining ½ cup ice, and stir well, at least 15 seconds. From first glass, discard ice, then add absinthe. Holding glass horizontally, roll it between your thumbs and forefingers so that absinthe completely coats the interior, then discard excess. Strain rye whiskey mixture into chilled, absinthe-coated glass. Squeeze lemon peel over drink, making sure oils fall into glass, then drop peel into drink, and serve.

Read More http://www.epicurious.com/recipes/food/views/ABSINTHE-SAZERAC-350802#ixzz1F5dir800

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3/4 oz Cointreau, 3/4 oz Lillet, 1/2 oz lemon juice, 1/8 Absinthe.  Mix with ice then strain, garnish with lemon peel

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2 oz Gin, 1/2 oz Violet, 1/2 oz dry vermouth, 1/4 oz Absinthe Bohemia (Mata Hari).  Use shaker and garnish with lemon peel

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