Absinthe cocktails

If you get tired of absinthe served with water and want to be more adventurous why not try one of these absinthe cocktails. Nemesinthe and Enigma lends themselves well to mixing so feel free to experiment!

Dirty secret
So simple, yet so effective! We can't understand why no one thought of it before.

1 measure Enigma verte absinthe
3 measures cola
garnish with a lime wedge

Pour 25ml of absinthe into a Old Fashioned glass filled with cracked ice, top up with cola and squeeze the lime over the glass. Garnish with the lime wedge.

This really is a Dirty secret, it looks dirty and the secret is in the kick provided by the absinthe.
Dirty secret

Death in the Afternoon

Attributed to Ernest Hemingway. Hemingway wrote: "This was arrived at by the author and three officers of the H.M.S. Danae after having spent seven hours overboard trying to get Capt. Bra Saunders' fishing boat off a bank where she had gone with us in a N.W. gale."

- 1 measure of Enigma absinthe added to a champagne flute
- Add iced champagne until it attains the proper opalescent milkiness.

You will either love it or hate it!

Suissesse

Suissesse

How not to love this cocktail, it is so tasty.

This cocktail is a staple at The Old Absinthe House in New Orleans - it's simple to make and ideal for a hot summer's day.
There are now many variations of this drink. It is also one of the finest 'morning after' remedies you will ever taste.

- 1½ ounces (40 ml) Enigma verte absinthe
- ½ ounce (15 ml) orgeat syrup
- 1 egg white
- ½ ounce (15 ml) single cream
- 4 ounces (120 g) shaved ice

Combine all ingredients in a blender, blend for 5 seconds and serve in a chilled cocktail glass

Tremblement de Terre (Earthquake)

For hardcore drinkers only! This was created by Henri de Toulouse-Lautrec (and possibly drunk only by him, as this drink really stunts your growth) - an extraordinarily strong mix that can also ruin both ingredients.

- half Nemesinthe absinthe
- half cognac (don't use the Louis XIII - in fact a rustic Armagnac can be a better choice!)

Dose both half volumes according to mood and combine in a brandy snifter. Swirl well to avoid eye-tearing, sip and wait for the earth to move! An ice cube and a splash of water will be a welcome addition.

Alternatively, recent research has shown that this cocktail benefits by being prepared in an absinthe glass and dosed with cold water, as one would prepare a traditional absinthe. Quite drinkable!

Sazerac

The classic absinthe cocktail. New Orleans is said by some to be the birthplace of the cocktail (tonic drinks were served out of a French egg-cup called a 'coquetier' - which when incorrectly pronounced became 'cocktail' ) and not surprisingly, some of the best absinthe cocktails come from this city. This drink is considered by some as the first 'cocktail' ever invented; it was created by a New Orleans pharmacy in the early 19th century to ward off tropical malaise!

- 1.5 ounces Nemesinthe absinthe
- 2 ounces Cognac Sazerac-de-Forge (now sadly extinct!) - you will need another cognac. Rye whisky became a popular substitute and is mistakenly considered a part of the original recipe.
- 3 dashes Peychaud's Bitters
- 1/2 teaspoon sugar

Shake with ice and strain into an old-fashion glass (or an egg-cup), garnish with lemon peel.