Classic Mixology: Cocktail & Mixed Drink Recipes

Absinthe Cocktail

Fill up with ice;
3 to 4 dash gum syrup

Ingredient: gum syrup

Also Known As:  Gomme syrup What it is:  Syrup

An ingredient commonly used in mixed drinks. Like bar syrups, it is a sugar and water mixture, but has an added ingredient of gum arabic which acts as an emulsifier.

Substitution:  simple syrup

(More about gum syrup)

1 dash Boker's bitters

Ingredient: Boker's bitters

What it is:  Bitters
Brand of proprietary, aromatic bitters no longer available. Appears mostly in 19th century cocktail books. Other barnds such as Angostura or Fee Brothers can be used as substitutes.

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1 dash anisette

Ingredient: anisette

Also Known As:  anis, liqueur d'anis What it is:  Liqueur
Anise-flavored liqueur that is sweeter than most anise-flavored liqueurs (such as pastis), and also has a lower alcohol content (typically 25% by volume, versus 40%). Like pastis, it was first created to replace absinthe. Marie Brizard is a well-known producer of French-style anisette. Anís del Mono is a Spanish brand. Sambucca Romana is one of Italy's versions.

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1/4 wine-glass water

Ingredient: water

What it is:  Additive
Ubiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.

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3/4 wine-glass absinthe

Ingredient: absinthe

What it is:  Spirit
An anise-flavored spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium (wormwood). Absinthe traditionally has a natural green color but can also be colorless. Although absinthe was vilified, no evidence has shown it to be any more dangerous than ordinary spirits.

(More about absinthe)

(Use a large bar glass.)

Shake well until almost frozen, strain it into a fancy cocktail glass; squeeze a lemon peel on top, and serve.

This drink is liked by the French and by Americans, it is an elegant beverage and a splendid appetizer, but see that you always have only the genuine Absinth for mixing this drink.