Ab­sinthe Cock­tails

Wine & Dine - - HAPPY HOUR FEATURE -

CORPSE RE­VIVER #2

A 1930s cock­tail known to be an an­ti­dote for hangovers—but only in mod­er­a­tion—it rode a wave of pop­u­lar­ity in the pre-war years, and is now mak­ing a much de­served come­back.

30ml gin

30ml Coin­treau

30ml lemon juice

30ml Coc­chi Amer­i­cano or Lil­let Blanc

7ml ab­sinthe

Shake all in­gre­di­ents with ice and strain into a chilled glass.

SAZ­ERAC

This boozy New Or­leans recipe is one of Amer­ica’s first cock­tails. It dates back to the 1830s when it was first cre­ated by New Or­leans apothe­cary An­toine Pey­chaud and us­ing brandy. It was in the 1870s that bar­tender Leon Lamothe re­placed the brandy with rye whisky and added a dash of ab­sinthe. He is now re­garded as the fa­ther of the Saz­erac.

5 to 7ml ab­sinthe

12ml sim­ple syrup

50ml rye whiskey

2 dashes Pey­chaud’s Bit­ters

1 dash An­gos­tura Bit­ters

Lemon peel

Coat the in­side of a glass with ab­sinthe. Com­bine the rest of the in­gre­di­ents in a glass filled with ice. Stir un­til chilled, then strain into the glass. Gar­nish with a lemon peel.

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