The topic for February is Absinthe. That much maligned, misunderstood, mistreated spirit, suddenly plentiful again in the US and other parts of the world. Absinthe played a role, whether large or small, in a variety of great cocktails from the 1800’s and early 1900’s – the Sazerac, Absinthe Suissesse, Corpse Reviver No. 2… I’m getting thirsty.
So let’s celebrate absinthe’s history, and it’s future, with all manner of cocktails using absinthe.
I tend to drink absinthe most often as an accent in cocktails rather than on its own and even then I don’t turn to it very often. So lacking inspiration this month I turned to Difford’s Guide #7, a massive book that includes recipes and photos for more than 2,250 cocktails conveniently indexed by ingredient. The drinks are of decidedly mixed quality but there are some gems in there, including the Atty cocktail:
2.25 oz Plymouth gin
.75 oz dry vermouth
.25 oz absinthe
.25 oz creme de violette
Stir (not shake!) over ice and optionally garnish with a lemon zest, though the aromatics of the absinthe and violette are strong enough that it’s not strictly necessary. The recipe is adapted from the Savoy Cocktail Book, which to my shame I don’t have in my library yet. Erik Ellestad posts the original recipe here.
The interplay of the absinthe and floral flavors is really nice here. It’s similar to the absinthe and lavender combination in Neil Kopplin’s Envy cocktail, though much more restrained. I like this drink a lot, and the color is fantastic (as you could see if I was a better photographer). Definitely recommended.