- 1 ½ parts Pernod Absinthe
- 1 part of simple syrup (1 part sugar / 1 part water)
- 1 part of milk
- 1 ½ parts of espresso coffee
- 1 egg yolk
- Freshly grated nutmeg
Rich and luxurious. Shake all ingredients together with ice cubes and double strain into a chilled champagne glass. Garnish with fresh nutmeg.
Freshly grated nutmeg is vastly more aromatic than the powdered stuff and well worth the effort.
Absinthe Frappé
Shake all ingredients vigorously until the outside of the shaker begins to frost. Strain contents into a tumbler filled with crushed ice. Garnish with fresh mint.
Absinthe Suissesse
A classic New Orleans brunch cocktail that can be traced back to 1895 mixology books. Light yet creamy with notes of almond, anise and just a hint of mint.
Maiden's Blush
Shake and double strain all ingredients into a small rock glass. Garnish with a slice of lemon.
Ritual à la Française
The classic French Absinthe ritual. Measure Pernod Absinthe into a glass. Place the sugar cube on a perforated absinthe spoon that lies across the top of the glass.
