THE AUTHENTIC WAY OF SERVING ABSINTHE (Recommended):
Pour a shot (25ml) of absinthe into an absinthe glass, place a cube of sugar on an absinthe spoon and trickle ice cold water to fill 1 to 5 parts or to taste.
FLAMED ABSINTHE (Not historically authentic, but that´s how they serve Absinthe in Prague):
Dip a tea spoon of sugar into 1 shot of absinthe, flame it on the spoon and let it caramelise, once the flame has gone out stir it into the absinthe and add water until it louches.
This recipe is Zach´s (ALANDIA Absintheur) favorite:
part absinthe, 1 part vodka, 1/2 spiced rum (Captain Morgans), 1/4
Absolute Vanillia, 1/4 ginger beer.
This is Scot´s (ALANDIA Absintheur) favorite:
1 1/2 oz absinthe equal parts Red Bull and cranberry juice and ice. Stir and drink. We drink it out of an 8oz glass so with 2oz of Red Bull 2oz of cranberry and ice, it´s perfect!
SAZERAC ABSINTHE (famous in New Orleans):
1/2 absinthe coated in chilled martini glass, 1 spoon of syrup, 2 dashes of peychaud bitters, 2 dashes angostura bitters, 1 1/2 rye whiskey (not bourbon) , shake and strain over ice with a lemon twist.
1 absinthe, squeeze of lemon and lime juice over crushed ice, sprinkle sugar on top.
1 absinthe, 1 part gran marnier, dash of gomme with sugar or salt rim.
2 absinthe , 1/2 midori, 1/2 green chartreuse, dash of gomme and a splash of lemon juice, shake and serve.
1 absinthe, 1 chambord, 1/2 fraise, 1/2 creme de cassis topped with cranberry juice, serve in martini glass with sugar rim.
1 absinthe on top of 1/2 glass of champagne, dash of creme de menthe.
1 absinthe, 12 redcurrants, 1 water, 1/2 cointreau, blended and strained over crushed ice.
1 absinthe, 1 lemon juice, 3 cubes demerara sugar, 9 mint leaves, shake and strain into martini or cocktail glass.
1 absinthe, 1/2 apple schnapps 1/2 cinnamon schnapps coated in shaker, dash of apple juice, shake and strain into martini glass, garnish with apple slice.
1 absinthe, 2 spoons of raspberry puree, 1/2 peach schnapps, dash of gomme, orange juice, shake, serve in cocktail glass.
1 absinthe, 1/2 cassis, splash of lime, build over ice, top up with soda or lemonade.
1 absinthe, 1/2 midori, 1/2 green charteuse, splash of apple juice & top up with dry ginger, garnish with apple slice.
1/2 absinthe,1 blackcurrant vodka, 1/2 triple sec, passion juice , squeezed lime & 4 mint leaves, shake and pour into highball glass, garnish with twig of mint.
1/2 absinthe, 1 absolute citron, 1/2 poivre william, 4 white grapes, 4 lime wedges, 4 mint leaves, 3 spoons of brown sugar, muddle, and strain over crushed ice, garnish with twig of mint & 3 white grapes.
CAFE DE PARIS:
1 absinthe, 1 dry gin, 1 spoon of sweet cream, 1 egg white, blended.
1/3 absinthe, 1/3 french vermouth, 1/3 dry gin, 1 teaspoon white creme de menthe, shake well and pour into cocktail glass.
1 absinthe, 1 tequila,1/2 gran marnier or triple sec, sour mix, lime juice, salt rim, pour ingredients over ice, float triple sec, add slice of lime.
2 absinthe, fill cocktail glass with ice, pour absinthe and fill with tomato juice, add dash of wocestershire sauce & tobasco sauce, salt & pepper, serve with garnish of your choice.
1 absinthe over crushed ice with the flavouring of your choice - lime juice, grenadine etc.