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!

---

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

---

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.

---

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.

---

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.

---

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.

---

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.

---

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!

---

Want to receive more information about absinthe?

Please contact us for literature and more information.