Absinthe is a wonderful aperitif when diluted with water though, for you mixologists out there, absinthe can also be used in the construction of any number of historical cocktails like the Sazerac, or Ernest Hemingway's favorite cocktail - Death in the Afternoon!
2 oz rye whiskey
Several dashes Peychaud's bitters
1/2 oz absinthe
Combine rye whiskey and Peychaud's bitters in a shaker over ice and stir. Rinse a tumbler with absinthe and then pour it out. (The absinthe should be only slightly detectable in the finished cocktail.) Pour in the chilled whiskey and bitters, then run the lemon peel along the rim of the glass and drop it in the cocktail.
(Note: This drink was originally made with Cognac, but American rye whiskey became more popular when Cognac prices rose dramatically around the time of the Civil War. As such, Cognac and even bourbon are acceptable substitutes. Unfortunately, Angostura bitters are not to be used in place of Peychaud's - in this case only the original will do.)
1.5 oz absinthe
Juice of 1/2 lemon
1 tsp sugar
1 egg white
Combine all ingredients in a shaker over ice and shake vigorously. After about 90 seconds of shaking the concoction will be emulsified; at this point it may be strained into a chilled cocktail glass.
(Note: The egg white in this recipe is critical to the drink's smooth texture and richness. As with any preparation involving raw eggs, freshness is key. An old egg, in addition to being malodorous and sickening, won't emulsify nearly as well.)
Death in the Afternoon
(as instructed by Ernest Hemingway himself)
"Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly."
Death at Dusk
Makes 1 drink
A Champagne cocktail created by Kitty Puzon and Neyah White, bartenders at San Francisco's Nopa restaurant.
* 1/2 ounce creme de violette
* -- Chilled sparkling wine
* 1/2 ounce absinthe
* -- Brandied cherry, for garnish
Instructions: Pour creme de violette into a Champagne flute. Then add sparkling wine, leaving room at the top for the absinthe. Carefully dash in the absinthe, so it remains at the top of the glass. Drop a brandied cherry into the bottom of the flute.
1oz. Fresh squeezed orange juice
1/2 tsp Pomegranate molasses
1-2 dashes of Absinthe
Combine all ingredients in a shaker over ice and shake vigorously. Strain into a chilled cocktail glass.