absinthe

Cocktail Advent 28: Winter Warmth

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Image via Whiskey Blue at W Los Angeles

Image via Whiskey Blue at W Los Angeles

Recipe:

  • 2 oz Old Forester Bourbon
  • .25 oz Pomegranate Molasses
  • .5 oz Simple Syrup
  • .5 oz Fresh Lime Juice
  • 1 dash of Angostura Bitters

Pour a splash of Absinthe in a rocks glass and then pour out (in and out repeatedly) and add ice. Pour all other ingredients into a shaker into the rocks glasses over ice with the interior of the glasses lined with the Absinthe. Garnish with a twist.

No, it’s not just the alcohol making that sentence seem wrong–I think something got lost in translation when it was sent to me. Try this, instead:

Rinse a rocks glass with Absinthe just to coat and discard the rest. Fill the rocks glass with ice. Combine the bourbon, molasses, syrup, lime juice, and bitters in a cocktail shaker over ice and shake vigorously. Strain the cocktail into the waiting rocks glass and garnish with a twist.

Why strain out the ice in the shaker when you’re just pouring the cocktail over ice anyway? Unless you’ve got an ice shortage going on, you always want to use fresh ice for your drinks. The ice that’s in the shaker has been agitated and is already starting to melt. That’s good for a prescribed amount of water mixing into the cocktail, but you don’t want to over-dilute the completed drink, either. The ice cubes in the glass will hold up longer since you’re pouring an already-chilled mix over them.

***This recipe was submitted by a representative of Whiskey Blue at W Los Angeles. I am not affiliate with the establishment, nor was I compensated for this post. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Cocktail Advent 15: Kitten’s Milk

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I picked up a bottle of absinthe just before Halloween on a lark and I was surprised at how smooth it was, both with and without water. I haven’t tried it in a cocktail, yet, but this one sounds delectable.

Image via Lucid Absinthe

Image via Lucid Absinthe

Kitten’s Milk

  • 1 ½ oz. Lucid Absinthe
  • ½ oz. agave nectar or honey
  • 1 egg white
  • Dash of rose water
  • 2 oz. heavy cream

Add all ingredients to a shaker,  and shake dry (i.e. with no ice).  Next, fill shaker with ice and shake rigorously.  Strain into a chilled cocktail glass. Garnish with a rose petal.

I would imagine that coconut milk would work well in this in place of the heavy cream, if you were wanting or needing to reduce the dairy. The combination of the rose water and the anise flavor of the absinthe remind me of some French candies a friend gifted me in high school. I imagine this would take me right back.

***This recipe was submitted by a representative of Lucid Absinthe. I am neither affiliated with the brand, nor was I compensated for this post, not even with review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***