RECIPES | Do It For Less! Experts Absinthe
Add a touch of French bohemian, turn-of-the-century (the last century, not this one!) golden-age to your reception: serve absinthe or an absinthe cocktail.
Absinthe is a highly alcoholic spirit (not a liqueur as it has no added sugar) made from the leaves and flowers of Artemisia Absinthium(also know as grande wormwood), sweet fennel, green anise and other botanicals. Absinthe comes clear or in a variety of pale to light bright greens, hence the nickname The Green Fairy or la fee verte.
To serve absinthe in the traditional way, place a sugar cube on top of a slotted absinthe spoon, resting the spoon over a glass containing 1 ounce of absinthe in the bottom. Slowly drip 4 ounces very cold ice water over the sugar cube. As the sugary water combines wit the absinthe it turns the absinthe opalescent and the herbal aromas bloom from the glass.
Another way to serve absinthe is to briefly dip a sugar cube in absinthe before placing on an absinthe spoon that is set over a glass holding 1 ounce of absinthe. Using a lighter, match or candle, light the sugar cube on fire then turn the spoon so that the sugar cube falls into the absinthe below and sets it on fire. Pour 4 ounces ice water over the flame to extinguish it before enjoying.
The first known cocktail using absinthe was the Sazerac. It first appeared in the 1908 edition of William T. Boothby’s The World’s Drinks and How to Mix Them. It is the official state cocktail of Louisiana.
Sazerac Makes 6 servings
6 sugar cubes 1 teaspoon Peychaud’s Bitters 9 ounces Sazerac Rye Whiskey 1 ounce absinthe 1 cup ice cubes, plus more for serving 6 strips lemon peel, for garnish
In a 2-cup glass measuring cup, muddle together sugar and bitters. Add whiskey and Absinthe. Add ice and swirl the liquid around the cup to chill. Pour over high-ball glasses filled with ice.
Tip: This recipe can be multiplied by 4 and made in an 8-cup pitcher. Make several pitchers for large receptions.
Tip: Assemble this recipe the day before. Omit the ice and refrigerate until ready to serve.
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