Sazerac
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 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.
Absinthe Suissesse
This cocktail is a staple at The Old Absinthe House in New Orleans (where the anisette is now substituted for absinthe) - 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) 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.
75
The original cocktail (or fear-preventative) was created during World War I and named after the French 75mm artillery cannon. In the 1920's, the recipe was modified into the 'French 75' - something completely different, and without absinthe, by Harry's American Bar in Paris.
- 1 teaspoonful of absinthe
- 2/3 ounce Calvados (French apple brandy)
- 1/3 ounce gin
Shake with ice and strain into canteen.
Ernest Hemingway's 'Death in the Afternoon Cocktail'
A recipe verified in the 1935 humoristic celebrities' cocktail book titled
'So Red the Nose, or Breath in the Afternoon' edited by the famous journalist and author Sterling North and Carl Kroch.
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."
It seems highly unlikely that Hemingway would have drunk this concoction if given a choice. In most cases the mixture ruins both ingredients, which would have annoyed him. In this case, they most likely took advantage of the mixture to ward off the effects of a bad day in rough water, as champagne was considered a sea-sickness 'cure'. A lighter absinthe is best, such as the Pernot distillery's White Fairy.
- 1 jigger of absinthe added to a champagne flute
- Add iced champagne until it attains the proper opalescent milkiness.
In honor of the novel it was named after, why not use a Spanish Cava instead?
Tremblement de Terre (Earthquake)
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. Try a lower alcohol absinthe such as a Swiss La Bleue or Pernot White Fairy.
- half 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. 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!
Absinthe Martini - European style
If you order a "Martini" in Europe, you will be served a Martini & Rossi red vermouth on the rocks - this aperitif has existed since long before the 'classic' gin + dash of white vermouth + olive = Martini was invented. In most cases, if you want a 'dry gin Martini' in Europe, you will have to teach the bartender how to make it.
The mixture below was created around the beginning of the 20th century, when it became fashionable in France to drink 'American-style' cocktails.
- 1.5 ounces Martini red vermouth
- 1 dash absinthe
- 1 dash orange bitters
Shake with ice and strain into a cocktail glass.
Absinthe Frappé
The most famous of all American absinthe preparations.
A song named after it and about it, from the 1904 Broadway operetta 'It Happened In Nordland' written by the renowned Victor Herbert, was so scandalously popular that it helped to instigate absinthe's demise in the Unitied States! For the lyrics to this song, scroll to Glenn MacDonough 1867-1924, who wrote the words to the music.
Pour a large shot of absinthe into a tall glass containing plenty of crushed ice, top up with ice water and shake or add sparkling water. A spoonful of sugar or simple syrup* can be added to taste.
Frappé (pronounced 'frap-ay') can have two meanings: in France, it is 'to serve ice cold' and in the USA, to serve shaken with ice or partially frozen.
*Simple syrup: Boil a pot of water, take it off the heat and stir in one pound of sugar to each half pint of water until completely dissolved. When cooled, pour into bottles for keeping. Simple syrup can be easily used as a substitute for granulated sugar or cubes.
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