- 2½ parts of Pernod Absinthe
- ¾parts of syrup of Anisette or Pernod
- Double quantity of water
- Crushed ice
- Fresh mint
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.
Tomate
Using the traditional absinthe drip method, replace the sugar cube with grenadine syrup - which imparts the curious colour from which this cocktail takes it's name. Serve in a c
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.
The Green Beast
Build the ingredients listed in order; add ice cubes. Garnish with thin slices of cucumber.
