Ahhhh . . . Mixology Monday XLVI. I’ve never been good at roman numerals, so I’m not even going to guess what that translates to in normal non-roman number type things. Regardless, it’s that time again and this month we are being hosted by Sonja at Thinking of Drinking. Sonja’s chosen theme is absinthe and a fitting theme she has chosen, especially since Sonja is the brain behind North Shore Distillery’s Sirène Absinthe Verte. Sonja’s instructions:
The topic for February is Absinthe. That much maligned, misunderstood, mistreated spirit, suddenly plentiful again in the US and other parts of the world. Absinthe played a role, whether large or small, in a variety of great cocktails from the 1800’s and early 1900’s – the Sazerac, Absinthe Suissesse, Corpse Reviver No. 2… I’m getting thirsty. So let’s celebrate absinthe’s history, and it’s future, with all manner of cocktails using absinthe.
For this task, I turned to a myriad cocktail books to find a new drink to present to you good folks. Looking through the 2009 Tales of the Cocktail Recipe Book, I found a very tasty looking tipple.
Green Fairy Sour
1 oz Absinthe (I used Vieux Carre)
1 oz fresh lemon juice
1 oz mineral water (I used plain ole filtered water)
.75 oz simple syrup (2:1)
1 dash Angostura
half an egg white
Dry shake all nice a long. Add ice and shake like a 19th Century absinthe addict. Fine strain into a chilled cocktail glass.
First, I’d like to point out that this was the best foam I’ve ever gotten on a drink with egg white. Woot! Second, this is a fantastic drink! It isn’t too sweet or too sour. The absinthe is front and center but not overpowering by any means. Honestly, I think I’d like to try it with a little extra absinthe in the mix. Maybe another dash of bitters. Regardless, this is a damn fine tasty drink.
I can’t wait to see what other beverages folks write about utilizing absinthe. But, as is our want, we like to give you at least one more drink for your consumption.
So I’m going to use this opportunity to pimp my favorite cocktail yet again. Plus there is the added benefit of having the New Orleans Saints as Superbowl Champions to celebrate while drinking this down.
Cocktail a la Louisiane
1 oz rye whiskey
1 oz sweet vermouth
1 oz Benedictine
.25 oz absinthe
3-4 healthy dashes Peychaud’s bitters
Stir all ingredients until frosty cold. Strain into a chilled cocktail glass and twist some lemon peel over the drink. Garnish with a maraschino cherry and a lemon twist. Yes, I like both lemon peel and a cherry. Sue me.
There you have it. A few great uses for absinthe. Thanks again to Sonja for hosting and I’ll see you at the bar!