Chilled 100 Cocktail Recipes with Absente Absinthe (Part 3/3)
Absente challenged our Chilled 100 members to get a little bold—and a little green!
Each bartender received a bottle of Absente and was asked to craft a cocktail using at least one ounce of the famed absinthe. The result? A collection of inventive, flavor-forward recipes that showcase absinthe’s complexity in approachable ways.
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“Absinthe can be a little polarizing. When used in small quantities, like in a Sazerac, it adds a lovely complexity that most people would enjoy. But when I think about an Absente Absinthe cocktail, I’d rather get a little unhinged and Gough My Own Way! This is a Nuclear Daiquiri variation subbing out some of the beloved high-ester rum for the delicious and bold Absente. Paired with the bright acidity of lime and undertones of cinnamon, chocolate and a tiny touch of spice, Absente shines brightly while appealing to the bold, the brash, the artistic, and let’s be real, anyone who appreciates complexity! Cheers to sipping a little unhinged this fall!” — Mike Vander Horn
Gough Your Own Way
by Mike Vander Horn – @cocktail.complex / Queen Jayne’s Lounge & Royal Drinkery, New Jersey
Ingredients
1 oz. Absente Absinthe
1 oz. Wray & Nephew Overproof Jamaican Rum
1 oz. Lime Juice
½ oz. Cinnamon Syrup (2:1)
2 Dashes Bittermens Xocolatl Mole Bitters
Glassware: Small Coupe
Garnish: Lime Wheel
Preparation
Add all ingredients to a shaker tin with ice and shake well to combine.
Strain into a small coupe or Nick & Nora and garnish with a lime wheel.
“My cocktail, ‘Absente Verde,’ was inspired by Erick Castro-Diaz’s ‘Piña Verde.’ This cocktail is fluffy in texture and mellow. Absente replaces Green Chartreuse in the original ‘Piña Verde’ to offer a brighter edge of botanicals to the cocktail. The intent behind creating this cocktail was to make the absinthe stand out but also make it approachable enough for the day-to-day palate. In Fresno, most guests aren’t well-acquainted with absinthe. At Modernist, we strive to make some cocktails approachable enough for guests to dip their toes in. With this being a tropical riff featuring Absente, this is the perfect cocktail to dive right in!” — Aline Tongkhuya
Absente Verde
by Aline Tongkhuya – @virgobartender / Modernist Fresno – Fresno, CA
Ingredients
1 oz. Absente Absinthe
½ oz. John D. Taylor Velvet Falernum
1 oz. Fresh Lime Juice
1 oz. Unsweetened Vanilla Coconut Yogurt (So Delicious brand)
¾ oz. Pineapple Whey Syrup*
½ oz. Pineapple Juice
2 dashes Saline Solution
1 Egg White
Glass: 12 oz. Double Rocks Glass
Garnish: Dehydrated Pineapple Slice
Preparation
Chill a double rocks glass in the freezer while you build the cocktail.
In a shaker tin, crack an egg white into the larger tin first—make sure to wash your hands afterwards!
Scoop the unsweetened vanilla coconut yogurt into your jigger with a bar spoon and add it to the tin.
Add the rest of the ingredients from cheapest to most expensive: saline dashes, lime juice, pineapple juice, pineapple whey syrup, velvet falernum, Absente Absinthe.
Add a small amount of pebble ice to your tin. If pebble ice is unavailable, use two Kold Draft ice cubes instead.
Shake the cocktail until you can no longer hear the ice in the tin.
Remove the chilled double rocks glass and double strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer.
Top the cocktail with Kold Draft ice cubes.
Garnish the cocktail with a dehydrated pineapple slice.
The ‘Absente Verde’ is now ready for you to enjoy! Cheers!
*Pineapple Whey Syrup
Ingredients
125g Pineapple Juice
63g Whey* (refer to sub-recipe below)
188g Organic Cane Sugar (equal parts by weight)
Preparation
Heat up 250ml of whole milk over the stove. Do not allow this to reach a simmer or boil, you need it just warm enough for the curdling process.
Add 20ml of apple cider vinegar to the milk and immediately remove from heat. You should see the milk curdle almost instantly.
Allow to stand for five minutes before filtering it through a cheesecloth or coffee filter. What you’re left with is whey from the milk which will help add texture to any syrup and cocktail. You can save the curdles to make cheese if you’d like!
“Named after Scorpius’s brightest star, Antares—the ‘Heart’ of the Azure Dragon in Chinese astrology—this cocktail is inspired by the integral and sacred relationship between the lunar and the terrafirma, specifically within the 28-day phase each year when the Moon can be found abiding in the constellation Scorpius. On the surface (on paper), this cocktail reads as deeply brooding and mysterious but buried within (on the palate) is a warm and welcoming refreshment whose composition is greater than the sum of its parts, where sharpness meets softness in a compelling and nuanced way.” — J.A. Harrison
Qinglong’s Heart
by J.A. Harrison – @cloud_monger / Honeytree, Programme Director – Nashville, TN
Ingredients
1 oz. Absente Absinthe
¼ oz. Mezcal
¼ oz. DOM Bénédictine
1 ½ oz. Coconut Blend*
½ oz. Fresh Lime
Glassware: Irish Coffee Mug, iced
Garnish: Mint Bouquet and Microplaned Nutmeg
Preparation
Add all ingredients to a shaker with ice. Shake well.
Strain into an Irish coffee mug filled with fresh ice.
Garnish with a mint bouquet and freshly Microplaned nutmeg.
Additional Notes
**In a saucepan, combine ingredients over heat to emulsify:
*Coconut Blend
Ingredients
15 oz. The Perfect Puree Coconut Puree
10 oz. Spiced Maple Syrup**
5 oz. 100% Ginger Juice
Preparation
Mix all ingredients.
**Spiced Maple Syrup
Ingredients
16 oz. Maple Syrup
16 oz. Filtered Water
2 tsp. Ground Cinnamon
2 tsp. Ground Sage
7 dashes Scrappy’s Cardamom Bitters
Preparation
Strain through a chinois, cheesecloth, nut milk bag, or 100 µm superbag to remove sediment.
Store refrigerated.
“One of my favorite styles of cocktail to make is an amaro sour. With such a wide and complex range of flavors, amari offer an incredible foundation for building drinks that are both fun and nuanced. For this recipe, I’m using one of my go-to bottles that’s also widely accessible: Cynar. Its deep, herbaceous character pairs beautifully with the bright anise notes from the absinthe, while the orgeat adds a touch of nuttiness that rounds everything out and ties the flavors together.” — Christopher Militello
Absinthe Minded
by Christopher Militello – @mixitello / Craft Creamery Speakeasy – Las Vegas, NV
Ingredients
1 oz. Absinthe
1 oz. Cynar
¾ oz. Orgeat
¾ oz. Fresh Lemon Juice
1 oz. Egg Whites
Orange Peel
Glassware: Coupe
Garnish: Lightly cracked Fennel Seeds
Preparation
Combine all ingredients into a cocktail shaker. Fill shaker with ice and shake vigorously.
Dump ice and dry shake.
Grab a handful of fennel seeds and lightly muddle them in a rocks glass.
Sprinkle the fennel seed across on side of foam.
Peel and express the oils from an orange over the top.
Discard the orange.
Drink!
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