Hello and welcome to Behind the Bar with me, Cara Devine.
Today we're going to be looking at three delicious absinthe cocktails.
I've been promising you guys a deep dive on absence for a while now and we've finally filmed
it, it will be dropping soon so make sure that you've subscribed and hit that notification bell
but to get you excited for that i've got three great absinthe cocktails to show you today.
We've got one you've probably heard of,
one you might not know, and then my own personal favourite so let's get started!
Made famous by Hemingway this drink is as French as it gets, combining absinthe and champagne for
a crisp afternoon tipple. All right first things first we better get this champagne
open - literally my favourite sound in the world - 20 mils of absinthe, a barspoon of sugar syrup
about a hundred mils of your finest champagne
All right let's give this a taste...
Okay so that one wasn't really my favourite but definitely much nicer than i was fearing uh but
it's just because there's not really enough else going on for the absinthe to sort of play with and
accent, it's very much the main player with nowhere to hide so you do have to be a bit of
a fan of absinthe. But this next drink really plays to aniseed's strengths in my opinion
because it just lifts up and adds interest to an already complex sipper.
The La Louisiane resembles its New Orleans cousin the Sazerac but with sweetness coming from
vermouth and Benedictine instead of just sugar syrup. It can also be thought of as a Manhattan
variation. All right so we're just gonna go in with 50 mils of rye, 25 mils of sweet vermouth,
10 mils of Benedictine, three dashes of Peychaud's bitters and three to four good dashes of absinthe
give it a stir
then we're just going to strain it into a chilled coupe glass
sink in a little cherry and there you go - the La Louisiane
it's really lovely, it's definitely a bit on the sweeter side like even compared
to a Manhattan just with that extra liqueur in there um and the absinthe comes through in
just the right amount for me so just like a really kind of delicate little accent
Don't shoot me but i think i might prefer it to the Sazerac! So that one was definitely more of my
alley but i have to say that one of my all-time favourite absinthe drinks is this next one.
Absinthe is a match made in heaven with the apple and pomegranate in the Pan American Clipper.
It's a fresh and fruity crowd pleaser. All right so first of all i'm going to juice some lime juice
then we're going to go 50 mils of Calvados or apple brandy, either is fine, about 15 to
20 mils of grenadine, 20 mils of your freshly squeezed lime juice, then we're going to shake
give your glass a good spritz with absinthe and fine strain
your drink in there then we're going to garnish with a little dehydrated
apple slice and another spritz of absinthe for the aroma - the Pan American Clipper.
it's definitely pretty perfect if you want to branch out from sort of a Whiskey Sour or you
normally like a Sidecar or something, those kind of richer while still fresh sour style
cocktails - it's a really good variation of that. So there you have three very different drinks
using absinthes in very different ways. If you try them all on the same day you might even see
a wee green fairy but no guarantees! Three great absinthe cocktails - so now you know.