Name: Absinthe Dripped
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Absinthe; 5 ml Sugar syrup (2:1); 90 ml Chilled water

Absinthe Dripped
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Photographed in a Modern America Hi-ball

Ingredients:
1 oz	La Fée Parisienne absinthe
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
3 oz	Chilled water

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Highball (max 10oz/300ml) glass.
Prepare garnish of lime wedge.
POUR all ingredients into glass.
Fill with ice and STIR to integrate and cool.
Add more ice after stirring to fill the glass if necessary.
Garnish with lime wedge.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

An Absinthe Drip without the faff. And as Hunter Newsome, the creator of this recipe, says, "it's more convenient and consistent than dissolving a sugar cube but lacks the traditional ritualistic aesthetic."

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History:

Adapted from a recipe created by Hunter Newsome on our Absinthe Drip page, appropriately on Absinthe Day in 2023, giving his recipe of "1.5oz absinthe, 0.25oz rich simple syrup, 3oz chilled water, top with ice and briefly stir. Or drop the ice and add extra an extra 1.5oz chilled water."

Nutrition:

One serving of Absinthe Dripped contains 134 calories

Alcohol content:

1.1 standard drinks
12.85% alc./vol. (12.85° proof)
16.1 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Nick Guillemot

9th July at 19:14

So… pastis? Very nice

John Hinojos

23rd July 2023 at 05:07

OMG, this is outstanding. Although I am a big rum drinker, Pernod was my first bottle of alcohol I bought. Back then it was not true absinthe, but I fell in love with it. While I have the absinthe spoon to do the drip method, this is so much quicker with similar results.
You must love absinthe for this cocktail, if not, do not even try. It is very easy to drink (way too easy), but so wonderful with the flavour of absinthe and nothing else to interfere.

Jon Jackson

10th July at 12:58

Really interesting, I bought my first bottle of absinthe (Pacifique) around 12 years ago and it also happened to be my first bottle of alcohol! I've just recently delved into cocktail creation and have really been enjoying myself.

After trying a few dozen of the classics I'm realizing I really love rum as well, it's absolutely my current favorite (I thought I loved whiskey, but that's dropped quite a bit lower on the scale of spirits these days.)

Seems like we have a similar palette. Cheers to a fellow absinthe lover!

I tried a snit with this cube method yesterday and was pleasantly surprised. My only issue with drinking absinthe is that I love sipping it slowly, so it tends to warm up quickly. Adding good, hard cubes that melt slowly really extended the enjoyment (St. George's this time).

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