Cocktails + Libations = Cocktations

If you are wondering what a cocktation is, yours is a valid question. Cocktation is in fact a made-up word that tumbled from my mouth one day when I was trying to say the word concoction. That nifty little neologism was the seed idea for this blog, and here we both are today.

Saturday, December 12, 2009

Floral Absinthe Frappe

As I mentioned in a previous post, I am a big-time absinthe dork. While I will be saving the in-depth absinthe education for another post, I wanted to share a simple absinthe drink for those of you who live in an area where absinthe is readily available at your local drinking and dining establishments.

Oftentimes, well-meaning bars and restaurants, eager to jump on the absinthe bandwagon, will lack the equipment and knowledge to make a properly louched absinthe for customers. Enter the absinthe frappe. Armed with this simple recipe, you can order a properly diluted and sweetened absinthe drink from any establishment that has the requisite main ingredient--absinthe.

As an aside, this particular absinthe frappe recipe uses orange flower water and Peychaud's Bitters, which can be omitted if one desires only a basic absinthe drink, and uses no ice in the glass, as is traditional for a louched absinthe. One may always add ice to this drink, but I would suggest decreasing the amount of water in the shaker if this is the case, as the ice will melt as you imbibe, further diluting your absinthe.

Judy's Floral Absinthe Frappe
1-1.5 oz absinthe (My recommendations for US available absinthes include Marteau, Pacifique, Walton Waters, and Meadow of Love.
3 oz water
1 tsp simple syrup
1 scant tsp orange flower water
2-3 dashes of Peychaud's bitters
Shake in a cocktail shaker with plenty of ice and strain into a highball glass.

Cheers! ~Dr. Cocktation

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