Absinthe Cocktails

Absinthe Cocktails reviewed at the Ground Floor Bar, thanks to Rob Tilford (Bar Manager) and reviewed by James Gordon (Jelloshot inventor and absenta.com founder) and Chris Cleverly (Channel 4 Slave presenter and Judge in the Marblehead Cocktail Awards).The most popular ones in red, the creators below.

THE TRUE ABSINTHE DRIP: Pour 1 shot of absinthe into the bottom of a Rocks glass, place an absinthe spoon on top of the glass and a cube of sugar on the spoon. Then trickle ice-cold water over the sugar, as the drips mix with the absinthe they louche (change colour) resembling alchemy then sit back and enjoy. (1 to 3-5 parts water or to taste)

FLAMED ABSINTHE: Dip a tea spoon of sugar into 25ml of Absinthe, flame it on the spoon and let it caramelize, once the flame has gone out stir it into the absinthe and add water until it louches.

SAZERAC ABSINTHE: 15ml absinthe coated in chilled martini glass, 1 1/2 rye whiskey, 1 spoon of syrup, 2 dashes of Peychaud bitters, 2 dashes Angostura bitters , shake and strain over ice with a lemon twist in a Rocks Glass.

The Whiskey gets the complexity without the after bite, the Absinthe prooves that strange mixes like this, make strangers Absinthe friends.

ABSINTHE SUISEE : 1 part Absinthe, squeeze of lemon, lime juice, sugar over crushed ice in Rocks Glass.
(Martina @ Schragers Light Bar)

Refreshing and traditional. An Absintheur's summer treat. Try at high noon you won't see dusk.

DECADENT MARTINI : 20ml Absinthe,20cl Gran Marnier, 12.5ml Lemon Sugar, 7.5ml Sugar Gomme and sugar rim martini glass.
(Jens Ende @ the Met Bar)

ABSINTHE CLEVERLY: 1 part Absinthe, 1 part Gran Marnier with sugar/salt rim, served in a martini glass.
(Chris / Henry @ 57 Jermyn Street)
You've gotta love it. Bit like the creator. V sexy...mmmm.....just like me, something for the ladies.

VOODOO PIGALLE: 25ml absinthe , 15ml Midori, 15ml Green Chartreuse, dash of Gomme and a splash of lemon juice, shake and serve in Rocks glass.

This is perfect. Retains the anis, without the bitter. The colour is green but louches. A cocktail of perfection, like this, is where contradictions meet.

HEMINGWAY REVOLUTION: 25ml Absinthe, 25ml Chambord, 15ml fraise, 15ml Creme de Cassis topped with cranberry juice, serve in martini glass with sugar rim.

If the old man was alive to see this - scratch that - he'd climb out of his grave to try this one. Worth a Nobel prize. The taste of berries means that like great works of literature it will take you by surprise.

MILLENNIUM: Kir / Rasberry bottom, layered Champagne and layered Absinthe on top.Serve: Champagne Flute or Island Tot glass.

ABSENT JACK :1x25ml Absinthe,12 Redcurrants, 1x25ml Water, 1x15ml Cointreau, blended tea-strained and served over crushed ice in a Rocks glass.
(Jack @ The Player)

HEMINGWAY'S DREAM : 1 oz Absinthe, 1 oz squeezed lemon juice, 1 cube demerara sugar,
a palm of fresh mint. Shake Mint, add liquid and sugar,
shake again then strain into a Martini glass or classic cocktail glass.
(Tim Goodfellow @ Momo's)

ABSINTHE MARTINI: 25ml Absinthe, 15ml Apple Schnapps 15ml Cinnamon Schnapps: coat in shaker add a dash of apple juice: shake and strain into martini glass, garnish with apple slice.
(American bar @ The Savoy)

ABSENT DAYS: 25ml absinthe, 2 spoons of Raspberry puree, 15ml Peach Schnapps, dash of Gomme, orange juice, shake and strain into cocktail glass.

There's lost weekends and Absinthe Days, when the two mix, this is the mixer - the Absinthe isn't masked and the fruit isn't lost - great

VINYL SUNSET: 25ml Absinthe, 15ml Cassis, splash of lime: build over ice, top up with soda or lemonade.

(Lou @ Bar Vinyl)

Pop a couple of Rasberries in - save them to the glasses end. This is the Vinyl Solution; the end game. You'll think you can handle it. You can't.

EDEN'S APPLE: 25ml Absinthe, 15ml Midori, 15 Green Chartreuse: splash of apple juice & top up with dry ginger, garnish with apple slice.

Taste both apple and absinthe. Drink three of these and your not only chucked out of the Garden of Eden, you've got your arse on the pavement outside the pub as well.

VALHALLA: 25ml Absinthe, 25ml Blackcurrant Vodka, 15ml Triple sec, passion juice , squeezed lime & 4 mint leaves: shake and pour into highball glass, garnish with sprig of mint.

Valhalla's only for heroes. After a life of fighting they get time to smell the flowers. Great to the nose, great to the palate. Something with passion

ABSENCE: 15ml Absinthe, 25ml Absolut Citron, 15ml Poivre William, 4 white grapes, 1 spoon of brown sugar ,4 lime wedges, 4 mint leaves, muddled in Shaker, strain over crushed ice and top up with Apple juice, garnish with sprig of mint & 3 white grapes in a Tall Cooler.

I'm watching him prepare it and know to be afraid. Yet when I taste it, it's a summer drink. I hope it's going to be a long summer.

CAFE DE PARIS: 1 teaspoon Absinthe, 25ml dry gin, 1 spoon of sweet cream, 1 egg white, blended.

KNOCK OUT: 15ml Absinthe, 15ml French Vermouth, 15ml dry gin, 1 teaspoon white Creme de Menthe, shake well and pour into cocktail glass.

ABSINTHE MARGARITA: 25ml Absinthe, 25ml Tequila,15ml Gran Marnier or Triple Sec, sour mix, lime juice, salt rim, pour ingredients over ice, float triple sec, add slice of lime.

BLOODY ABSINTHE : 50ml absinthe:add dash of worcestershire sauce & tobasco sauce, salt & pepper fill cocktail glass with ice, pour absinthe and fill with tomato juice, , serve with garnish of your choice.

The only bloody thing about this is that it is bloody good, try instead of the usual and you will be pleasently surprised.

TOKYO MELON: 25ml Absinthe, 25ml Midori, fresh Galia melon: Shake all and fine strain in Martini Glass, garnish with wedge of melon.

TOKYO DREAM: 37.5ml Absinthe, 25ml Creme de Cacao (white), 12.5ml Creme de Menthe (white): Shake and strain in Martini Glass, garnish with chocolate rim and sprig of mint.

(Fred @ Tokyo Joe's)

DEADMAN'S MULE: 35ml absinthe, 15ml goldschlager, 20ml orgeat, 25ml lime juice top up with ginger beer and sirve in a tall cooler.

(Jens Ende and Stuart Rosenblatt @ the Met bar)

ABSINTHE FOUNTAIN: 25ml Absinthe, 50ml Champagne. In a margarita glass with a sugar rim, crush lemon wedge in the bottom, add the absinthe, burn sugar, stir then add the champagne..fizzes.

(Stephen Little @ Babushka)

HALLUCINATING MELON: 15ml Midori, 15ml Baileys, 15ml Absinthe - layered and flamed.

BLACK DAISY: 15ml Kaluha, 15ml Baileys, 15ml Tia Maria, 15ml Absinthe - layered.

THE TRUE ABSINTHE DRIP	FLAMED ABSINTHE	SAZERAC ABSINTHE
ABSINTHE SUISEE	DECADENT MARTINI	ABSINTHE CLEVERLY
VOODOO PIGALLE	HEMINGWAY REVOLUTION	MILLENIUM
ABSENT JACK	HEMINGWAY'S DREAM	ABSINTHE MARTINI
ABSENT DAYS	VINYL SUNSET	EDEN'S APPLE
VALHALLA	ABSENCE	CAFE DE PARIS
KNOCK OUT	ABSINTHE MARGARITA	BLOODY ABSINTHE
TOKYO MELON	TOKYO DREAM
SHOTS:	DEADMAN'S MULE	ABSINTHE FOUNTAIN
HALLUCINATING MELON	BUTTERCUP	BLACK DAISY
MORANGUITO	ICEBERG

absinthe cocktails