- 2 ½ parts of Pernod Absinthe
- 1 ¼ parts of Pernod or Anisette
- 1 ½ parts of white crème de menthe
- 1 part orgeat
- 1 fresh egg white
- 1 ½ half and half
- Ice cubes
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. Shake all ingredients together until a frost forms on the outside of the shaker. Strain into a chilled wine glass.
Orgeat is a sweet syrup made from almonds, sugar and orange flower water. You can pick it up at a well-stocked spirits shop, although home made always tastes best - you'll find a plethora of excellent recipes online.
Absinthe Coffee Flip
Rich and luxurious. Shake all ingredients together with ice cubes and double strain into a chilled champagne glass. Garnish with fresh nutmeg.
The Green Beast
Build the ingredients listed in order; add ice cubes. Garnish with thin slices of cucumber.
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.
Ménage à trois
Pour the absinthe and apple juice directly into a highball glass. Fill with ice, squeeze the lime wedge and drop in. Voilà !
