Aside the traditional way of drinking Absinthe where water is dripped in through a spoon or from a fountain until the solution has turned cloudy, there are several other ways the drinks can be enjoyed. Bartenders have been making cocktails with absinthe and its fennel/liqourie/anise flavour for many years. In the absence of absinthe a substitute such as pernod would have been used. Because of its potency and high alcohol content, sometimes just a rinse of absinthe is required on the glass. A dash of absinthe will be added to the glass, swirled around but then discarded. That way the cocktail benefits from the rich flavour of absinthe, without the potency.

Do you like the sound of “Death in the Afternoon”? This cocktail was developed by none other than Hemingway himself who contributed it to a cocktail recipe book in 1935.  The cocktail calls for a measure of absinthe in a champagne glass with champagne then dripped onto it slowly until it turns cloudy. In other words champagne is used to replace the water that was traditionally added via a fountain or through a spoon. Hemingway also noted that pouring the absinthe on top created an unusual visual effect. Offer up some Hapsburg Absinthe in this way at your next social occasion to really bring the party to life!

Taken from the Savoy Cocktail Book, the Chrysanthemum Cocktail comprises Dry Vermouth, Absinthe and a liqueur called Benedictine. The flavours ‘gel’ remarkably well in this drink to produce a herb infused treat for the tastebuds! Alternatively, for those who enjoy a little snifter at breakfast, the Absinthe Suissesse is the drink for you.  It has a milkshake texture through the addition of egg white and cream and is enjoyed throughout New Orleans as a breakfast drink. An almond flavoured syrup is also included in the Absinthe Suissesse.

Hapsburg Absinthe is second to none in terms of flavour and all of these cocktails and many more besides can be made with this lively spirit. Steeped in tradition and ritual, Absinthe is truly more than just simply a drink, and Hapsburg Absinthe is the very best available.

This entry was posted on Thursday, February 4th, 2010 at 10:35 am and is filed under Absinthe, Absinthe Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.