Absinthe Bitters Recipes
ABSINTHE SAZERAC
Camper English, a San Francisco-based writer, developed this adaptation of a classic drink recipe to showcase the use of absinthe. In this case, because absinthe has a very strong flavor, the recipe doesn't call for much. In fact, a large number of cocktails including the Sazerac, Corpse Reviver #2, and even some tiki drinks call for just a rinse of absinthe. It is always poured into the glass, swirled, and then discarded. But still, it adds a layer of complexity to the final cocktail.
Provided by Camper English
Yield Serves 1
Number Of Ingredients 7
Steps:
- 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.
ABSINTHE BITTERS
Yield makes 1 quart
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a liter bottle using a funnel. Cover or cork the bottle and gently turn it upside down three times to blend thoroughly. Store at room temperature. Will keep indefinitely.
- bitters
- Bitters do for a cocktail what pepper and bay leaves do for soup. Over the last few decades, bitters have not been a required ingredient in every cocktail; this does not mean they are reserved only for the cocktails of bygone eras. Bitters add depth, complexity, and a certain spark to cocktails. Once created for medicinal purposes, bitters are made by macerating bitter herbs and spices in high-proof spirits. They quickly found their way into cocktails, mainly to enhance the flavors of the rough rums and whiskeys of the past, making the spirits palatable in the form of a cocktail. Most bitters contain alcohol, and many of them are over 90 proof. In the old days of saloons and taverns, the barkeepers used to make their own bitters and guarded their recipes like gold. Today there are more styles of bitters on the market than ever, and bars are returning to the tradition of blending their own proprietary bitters.
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Author Carl HansonPublished 2015-09-12Estimated Reading Time 3 mins
- Sazerac. An oldie but a goody, this is one of the world's first cocktails, invented in New Orleans in the 19th century. You'll coat the sides of a frosted glass with absinthe.
- Cocktail a la Louisiane. There's a lot going on in this complex rye whiskey cocktail named after an old restaurant in New Orleans. You'll fill a cocktail pitcher with ice.
- Casino Cocktail. Here's a variation on the traditional champagne cocktail with a splash of absinthe and a floater of cognac. You'll place a sugar cube in a champagne glass.
- Death in the Afternoon. It doesn't get easier than this. Pour absinthe into a champagne glass. Gradually add sparkling wine. Read some Hemingway.
- Corpse Reviver #2. This gin cocktail will bring you back to life. Or else put you over the edge. You'll add ice to a cocktail shaker. Pour in gin, Lillet, Cointreau, and lemon juice.
- McKinley's Delight. This one takes the Manhattan as its inspiration but adds cherry brandy and a splash of absinthe — and loses the maraschino cherry.
- Third Degree. A martini, essentially, with a splash of absinthe and a twist of lemon to make things interesting. You'll pour gin, dry vermouth, and absinthe into a pitcher with ice.
- Sherman Cocktail. Another variation on the Manhattan, with a splash of absinthe and orange bitters. Place ice in a cocktail pitcher. Pour in whiskey, sweet vermouth, and absinthe.
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