- 1½ parts of Pernod Absinthe
- 1½ parts of Plymouth Gin
- ½ parts of sugar syrup (2 parts sugar - 1 part water)
- ½ parts of fresh lemon juice
- ½ parts of water
- 4 raspberries
Shake and double strain all ingredients into a small rock glass. Garnish with a slice of lemon. This recipe first appeared in London in 1887 in the book American and other drinks but with different proportions and raspberry syrup. This version, which is richer in Absinthe, was introduced by Louis Fouquet in 1896.
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.
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
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.
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.
