Hapsburg Import Absinthe - Recipes, Cocktails and Mixes for Absinthe Absinthe Suppliers UK

Absinthe, how should i prepare it?

Cooking with Absinthe

Absinthe Creme Brulee (for 4 people)

From chef Jean-Christophe Slowik of L'Absinthe Restaurant, Primrose Hill, London, NW1.

  • 1/2 litre whipping cream, 80gm caster sugar, 4 egg yolks, 5cl Hapsburg Absinthe De Luxe 85% vol, 50gm Brown Sugar
  • Mix sugar and egg yolk until creamy
  • Boil the cream with absinthe, then add the sugar and egg mix
  • Pour into flat ramekin and cook in bain-marie for 30 minutes at
  • 160 degrees (f) Once cooked, remove from bain-marie and cool down in fridge
  • Once cold sprinkle nice coat of brown sugar on the top and caramelise with grill or blow-torch

Et voila! Hapsburg Creme Brulee!

Hapsburg Creme Brulee - L'absinthe Restaurant Hapsburg Creme Brulee - L'absinthe Restaurant Hapsburg Creme Brulee - L'absinthe Restaurant

 

Crayfish a l’absinthe HAPSBURG verte

Crayfish a l’absinthe HAPSBURG verte

by Chef Roger Hayward of ‘Eat Fish Restaurant’.

To Serve One

  • 6 x Whole live crayfish.
  • 100g Leek (julienne).
  • 100g Celery (julienne).
  • 1 x Medium tomato (finely diced).
  • 100ml Fish stock.
  • 50ml Hapsburg Absinthe traditional 72.5%.

 

The Method

  • Heat large fry pan until very hot.
  • Add live crayfish.
  • Add absinthe and burn off alcohol (will flame).
  • Add leeks & celery.
  • Add fish stock.
  • Simmer until liquid is reduced by half.

 

The Presentation

Place decoratively in a large bowl, sprinkle with diced tomato and serve with wedge of burnt lemon.

 

Restaurant Address

Eat Fish Restaurant

38 The Embankment,

Bedford,

MK40 3PF

Tel: 01234 212848

Absinthe Cocktails

Hapsburg Punch - Simon Sheena

Absinthe Recipe - Punch©

Mixed by Simon Sheena of Speciality Drinks.

  • 20ml Hapsburge Absinthe for Cocktails.
  • 20ml Rye Whiskey.
  • 20ml Velvet Falernum.
  • 100ml Pink Grapefruit Juice.
  • Grated Nutmeg and Orange Peel shavings to garnish.
  • Shake with ice and strain into a tall glass full of cubed ice then adorn.
Hapsburg's Wicked Stepmother - Simon Sheena of Speciality Drinks

Absinthe Recipe - Wicked Stepmother©

Mixed by Simon Sheena of Speciality Drinks.

  • 25ml Hapsburg Absinthe for Cocktails.
  • 25ml Ameretto.
  • 25ml Scotch.
  • Pour into an old fashioned glass full of cubed ice and stir.
Hapsburg's Three Layers to the Wind - Dale Sklar of WSI

Absinthe Recipe - Three Layers to the Wind©

Mixed by Dale Sklar of WSI.

  • 25ml Mexican Coffee Liqueur.
  • 25ml Irish Cream Liqueur.
  • 20ml Hapsburg Absinthe for Cocktails.
  • Carefully layer the ingredients in the above order into a chilled shooter glass.
Hapsburg's Supersonic - Simon Sheena of Speciality Drinks

Absinthe Recipe - Supersonic©

Mixed by Simon Sheena of Speciality.

  • 40ml Plymouth Gin.
  • 10ml Hapsburg Absinthe for Cocktails.
  • 10ml Maraschino.
  • 10ml Syrup de Gomme.
  • 20ml Lemon Juice.
  • Cocktail cherry to garnish.
  • Shake and strain into a chilled cocktail galss then garnish.
Hapsburg Smash - Simon SHeena of Speciality Drinks

Absinthe Recipe - Hapsburg Smash©

Mixed by Simon Sheena of Speciality Drinks.

  • 20ml Hapsburg Absinthe for Cocktails.
  • 1/2 lime.
  • 5g Fennel Seeds.
  • 20ml Syrup de Gomme.
  • 20ml Calvados.
  • Apple slices to garnish.
  • Muddle lime and fennel, add liquids then fill with crushed ice and stir.
Hapsburg Lemonade - Simon Sheena of Speciality Drinks

Absinthe Recipe - Hapsburg Lemonade©

Mixed by Simon Sheena of Speciality Drinks.

  • 35ml Hapsburg Absinthe for Cocktails.
  • 150ml Fentimans Victorian Lemonade.
  • Mint sprig for garnish.
  • Simply pour ingredients (in the above order) into a tall glass full of cubed ice.

Absinthe Recipe - Fairy Cup©

Mixed by Phil Duffy - Bartender.

  • 25ml Hapsburg Absinthe for Cocktails.
  • 25ml Crème de MÛre (blackberry).
  • 50ml Apple Juice.
  • Shake with mint, strain and serve in a tall glass over ice.

Absinthe Recipe - h'ASBO©

Mixed by Phil Duffy - Bartender.

  • 25ml Haspburg Absinthe for Cocktails.
  • 12.5ml Apricot Brandy.
  • 12.5ml Creme de Vanille.
  • 25-40ml Apple Juice.
  • Nutmeg to garnish.
  • Shake with ice and strain. Serve short and garnish.

Absinthe Recipe - Fairy Cross the Mersey©

Mixed by Phil Duffy - Bartender.

  • 20-25ml Hapsburg Absinthe for Cocktails.
  • 20ml Trenet Triple Sec.
  • 25ml Cranberry Juice.
  • 12.5ml Chambord.
  • Dash of lime.
  • Pour ingredients in the above order into a glass full of cubed ice and stir.

DO NOT DRINK ABSINTHE NEAT! DILUTE WITH WATER OR A MIXER! DO NOT DRINK AND DRIVE! ABSINTHE IS EXTRA STRONG AND LIKE ANY ALCOHOL, EXCESS CONSUMPTION IS VERY DANGEROUS!

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