Elixir 66
| 1 fresh | Coriander/Cilantro leaves |
| 1 fl oz | Green Chartreuse (or alternative herbal liqueur) |
| 1/4 fl oz | La Fée Parisienne absinthe |
| 1/6 fl oz | Apple Schnapps liqueur |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1 fl oz | Apple juice/apple cider (cloudy & unsweetened) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 1/2 fl oz | Chilled water/mineral water (omit if using wet ice) |
Garnish: Coriander leaf
How to make
Glassware
Serve in a Martini glass
Method:
Lightly MUDDLE coriander in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
Health & Nutrition
Alcohol content:
- 1.3 standard drinks
- 15.11% alc./vol. (30.21° proof)
- 17.8 grams of pure alcohol
History
Created in 2003 by Ben Davidson of Elixir Group, Australia.
Review
Bright green and intensely flavoured but considering it is flavoured with absinthe and chartreuse, it is surprisingly subtle.
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
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I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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