A Classic Absinthe Cocktail
With our announcement on Monday, it only made sense to feature an Absinthe cocktail today. This cocktail and recipe is courtesy of Milo Rodriguez, the Brand Ambassador for Lucid Absinthe Supérieure.
He and T.A. Breaux, (Lucid’s Master Distiller), came by our home studio last week to record talk about absinthe. Hint: If you’d like to see a video of this cocktail being made, head over here and sign up for the seminar!
This cocktail is a true “classic” – it comes from circa 1900’s New Orleans, and has been featured in bars such as the Old Absinthe House.
The Absinthe Matters
If you’re going to make it at home (especially if you are in the USA), please be careful about the absinthe you choose. Unfortunately there are quite a few products on the market calling themselves “absinthe” that are far from the original recipe.
To get a sense for how this drink really tastes – i.e. how it was intended to taste back in the early 20th century – you’ll need a good quality, authentic absinthe. We used Lucid, (naturally, as we are partnering with them on the seminar) and I can tell you this drink was delicious!
- 1 1/2 Oz Lucid Absinthe Supérieure
- 1/4 Oz Simple Syrup Optionally Benedictine or another syrup / cordial
- 4-5 ea Mint Leaves
- Rub mint inside of Frappe glass and place at the bottom.
- Add other ingredients and swizzle and churn together vigorously.
- Add more crushed ice as needed.
- Garnish with 2-3 mint sprigs in the style of a mint julep