Your rating has been registered. Thank you!
SHAKE all ingredients with ice and fine strain into glass filled with crushed ice. CHURN (stir) and serve with straws.
Aniseed and the fire of absinthe moderated by sugar and ice but still a dangerous combination.
Created in 1874 by Cayetano Ferrer at Aleix's Coffee House, New Orleans, which consequently became known as The Absinthe Room. Today the establishment is fittingly known as the Old Absinthe House.
Approximately £0.00 per cocktail *
Add to basket
* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Absinthe Cocktail #1
SHAKE all ingredients with ice and fine strain into chilled glass.
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) to emulsify and fine strain into chilled glass.
Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...
New Orleans has a cocktail heritage dating back to 1793 when John B. Schiller created the Sazerac, followed by Henry C. Ramos who came up with the Ramos Gin Fizz here in 1888....
Nicknamed the ‘Green Fairy’, Absinthe is a bitter, aniseed-flavoured green liquor distilled with anise, fennel and wormwood. It has a reputation to challenge that of a Class A...
Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates
Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting
Copyright odd firm of sin 2018. All rights reserved