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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.
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
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.
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