OK. This is the coolest thing in the world of absinthe, or cocktails in general for that matter.
You are going to need
1 Gelatin Sheet for every ounce of liquid (here is a link for gelatin sheets
online, gelatininnovations.com)
1 quart of Canola Oil (a half gallon if you are going to make a lot)
One squeeze bottle
Your favorite brand of absinthe or your favorite absinthe cocktail
Begin by chilling the Canola Oil in the freezer. Don't let it get hard but very very cold.
Now mix up your favorite cocktail without ice (the Gargoyle is great for this).
Add one gelatin sheet for every ounce of liquid and shake it up - still without ice.
Pour into squeeze bottle.
Place this into the refrigerator until the mixture obtains a medium viscosity. Don't let it get so solid that it won't flow.
Once you have all of this the process is simple but tedious. Use the squeeze bottle to make small drops into the Canola Oil. Each drop will form a piece of caviar.
Then strain and rinse in very cold water. Dry with a towel and store in the refrigerator.
You can drop these in sparkling wine. They will float up and down like a lava lamp. Put them on pastries or use in your favorite drinks as a garnish.
You don't have to mix a cocktail to make these. You can use straight absinthe. Keep in mind that brands with more alcohol may need a bit more gelatin. Experiment and let us know what you come up with.
For you foodies out there this is something you may recognize as part of the "Molecular Gastronomy" movement which is becoming very popular in a lot of the top restaurants. In fact some mixologists are beginning to use the term "Molecular Mixology". Mostly this is a bit pretentious and a lot of bandwagon jumping but sometimes it's for real.
This is more than just a buzzword or a marketing gimmick (although it is partly that too). It's been called "The science of deliciousness" and it is absolutely fascinating if you are into experimenting in the kitchen, or behind the bar. Basically molecular gastronomy focuses on the science of food and how it effects the senses.
Added: July 10, 2009 Runtime: 03:38 Plays: 359 Comments: 1
OK. This is the coolest thing in the world of absinthe, or cocktails in general for that matter.
You are going to need
1 Gelatin Sheet for every ounce of liquid (here is a link for gelatin sheets
online, gelatininnovations.com)
1 quart of Canola Oil (a half gallon if you are going to make a lot)
One squeeze bottle
Your favorite brand of absinthe or your favorite absinthe cocktail
Begin by chilling the Canola Oil in the freezer. Don't let it get hard but very very cold.
Now mix up your favorite cocktail without ice (the Gargoyle is great for this).
Add one gelatin sheet for every ounce of liquid and shake it up - still without ice.
Pour into squeeze bottle.
Place this into the refrigerator until the mixture obtains a medium viscosity. Don't let it get so solid that it won't flow.
Once you have all of this the process is simple but tedious. Use the squeeze bottle to make small drops into the Canola Oil. Each drop will form a piece of caviar.
Then strain and rinse in very cold water. Dry with a towel and store in the refrigerator.
You can drop these in sparkling wine. They will float up and down like a lava lamp. Put them on pastries or use in your favorite drinks as a garnish.
You don't have to mix a cocktail to make these. You can use straight absinthe. Keep in mind that brands with more alcohol may need a bit more gelatin. Experiment and let us know what you come up with.
For you foodies out there this is something you may recognize as part of the "Molecular Gastronomy" movement which is becoming very popular in a lot of the top restaurants. In fact some mixologists are beginning to use the term "Molecular Mixology". Mostly this is a bit pretentious and a lot of bandwagon jumping but sometimes it's for real.
This is more than just a buzzword or a marketing gimmick (although it is partly that too). It's been called "The science of deliciousness" and it is absolutely fascinating if you are into experimenting in the kitchen, or behind the bar. Basically molecular gastronomy focuses on the science of food and how it effects the senses.
The Atomic Bomb!
This drink is a blast and a real revenue source for clubs.
1 Shot of any Swiss or French style absinthe (Swiss will give a better effect and will taste better)
1 Glass Red bull
The video says it all. This is a Jäger bomb made with absinthe. Not only is this drink potent as hell but it changes color when you drop the bomb. It’s a great shooter for the heavy drinking, want to get fucked up crowd.
Disclaimer: We here at Absintheology do not recommend this drink. It is a terrible, terrible thing. We know that. We are telling you that. But it is a good revenue drink and for the right crowd this is the perfect choice. (We don’t like the right crowd for this drink any more than we like the drink - Get the tip in advance).
Absintheology wants to remind you to drink responsibly - Absinthe Bombs can lead to headache, vomiting, alcoholism, unprotected sex with people you would never ever sleep with if you were sober, children (from the aforementioned unprotected sex), alimony, depression, drunk dials, restraining orders (for the aforementioned drunk dials), and a broad array of unforeseen and unforeseeable consequences, bad decisions, and fun. We here at Absintheology support all of this, but don’t drive drunk.
The Bloody Margot is really just a classic Bloody Mary with absinthe substituted for vodka.
Squeeze then drop in a lemon and lime wedge
Splash tabasco
2 ounces of absinthe (Dave uses Lucid here but experiment to find your favorite)
Bloody mary mix
Shake - just a little.
Pour into tall glass and garnish with lemon
Normally you shake vigorously to chill the drink and add some water , in this case the ice is going into the finished drink so chilling is less important. Too much shaking introduces bubbles and creates foam. Just shake enough to mix the ingredients.
Absintheology would like to remind you to drink responsibly. Bloody Marries have traditionally been thought of as “remedy drinks” or “morning after drinks”. We just want to remind you that whether you are still drinking or drinking again breakfast booze is not your liver’s friend.
Mixologist Dave Herlong created this drink especially for Hugh Hefner's 80th birthday party.
This drink is served table side and is perfect as a setup of drinks for elegant parties.
1 ounce Limoncello
1 lemon wedge
Cotton candy
1 small bottle of Le Tourment Vert absinthe
1 bottle of San Pellegrino Limonata
Pour 1 ounce Limoncello into glass
Add lemon wedge
Add ice
Place cotton candy on the top to create the "Bunny Tail"
Serve to guests or pre-set on tables with
1 Small bottle of Le Tourment Vert absinthe
1 bottle of San Pellegrino Limonata
Guests add the absinthe and Limonata themselves for a fun interactive drink experience.
Absintheology would like to remind you to drink responsibly. Remember, it is hard to enjoy reading a Playboy Magazine if both your arms are in a cast because of a drunk driving accident.
Two lemon wedges (plus one to garnish with)
Lemonade
7UP
1 Ounce Grande Absente
Squeeze two lemon wedges into a mixing tin (drop the wedges in as well)
Add ice
Shaking these muddles them
Add 1 ounce Grande Absente
Add lemonade
Shake
Pour into tall glass with 7UP and garnish with lemon wedge
Absintheology reminds you to drink responsibly. Drinks like the French Countryside Lemonade can be dangerous as they are refreshing and deceptively strong. You can easily drink a few of these to quench your thirst without realizing how potent they are. Next thing you know you are slow dancing with Euro-trash tennis pros while some Italian adult film director shoots video of you that will end up on some amateur adult video site. Actually that sounds like fun so it might not be a good example.
Don't drink and drive... There, that's better.
http://Absintheology.com
The French Margarita is a margarita but with absinthe instead of tequila.
Fill a highball glass with ice then add:
1.5 ounces Le Tourment Vert absinthe
1.5 ounces Quantro
Splash orange juice
Splash lime juice
Fill with sweet and sour mix
Pour into a cocktail shaker and mix then back into the glass again.
Float St. Germaine elder flower syrup
Garnish with a lime.
Drink responsibly. Being French mauvais. Drinking fancy French drinks c'est magnifique. Ne pas boire et conduire.
http://Absintheology.com
The French Samurai is a light and elegant cocktail with a lot of citrus.
1 ounce Le Tourment Vert
1 ounce Midori
1 ounce sweet and sour mix
Splash Yuzu juice
Splash of simple syrup
This drink is simple to make, just mix it in the cocktail shaker along with ice and strain into a cocktail glass.
You can try using different brands of absinthe, Le Tourment Vert is really made for cocktails like this. Other brands will probably have too much anise flavor to create a balanced mix.
Note: Yuzu juice is a concentrated juice from the Yuzu fruit which combines the citrus flavors of lemon, lime, and orange. It comes from Japan and can be found in speciality shops.
The Fuzzy Frenchman is a Fuzzy Navel with absinthe.
Into a cocktail shaker with ice add:
1 1/2 ounce Grande Absente absinthe
1 1/2 ounce peach schnapps
Pour into a highball and fill with orange juice.
Drink responsibly. Candy is dandy, liquor is quicker, and absinthe is quicker still. Absinthe is also a potent drug which can slow the senses and impair judgment. Sometimes impaired judgment is a plus. If it wasn't for poor judgment half the marriages and most one night stands would not happen. But so would most of the car accidents in the world today.
The Gargoyle is basically a Lemon Drop made with absinthe. This can be the base for a variety of fantastic and very popular drinks. To this base you can add just about any fresh fruit or berries, flavored spirits, or fruit or berry flavorings.
1 ounce Le Tourment Vert absinthe
1/2 ounce sweet and sour
1 ounce simple syrup
2 lemon wedges
Mix with ice in a cocktail shaker and strain into a martini glass. Garnish with lemon, fruit, or an umbrella and monkey.
Drink responsibly. This drink is so smooth and so delicious that it is easy to be seduced by it's intoxicating deliciousness. Le Tourment Vert absinthe is one hundred proof. It has the lowest alcohol content of any brand on the market today yet it is still twenty five percent stronger than most of the vodkas that people are used to drinking. That's a big difference. Be mindful and whatever else happens, don't drink and drive.
http://Absintheology.com
One of Hemingway's favorite drinks was the Lime Daiquiri. The Green Daiquiri is a remix with absinthe instead of rum.
In a cocktail shaker filled with ice add:
1 1/2 ounce Grande Absente
Squeeze three or four lime wedges
1 1/2 ounce simple syrup
Shake and strain into a martini glass.
Garnish with lime.
Drink responsibly. Hemingway lived in a different time, ran with bulls, played with guns, and did all manner of dangerous and manly things. Ultimately though, he died a depressed alcoholic suicide. Alcoholism can lead to depression, mental illness, and liver failure. But than so can having children. Best to avoid both.
The Green Dragon is a versatile drink that can be poured as a shot, martini, or over ice as a long drink. It's refreshing and sweet so it's a great drink for ladies nights and for a broad customer base.
1 ounce Le Tourment Vert cocktail absinthe
1 splash orange juice
1 splash Midori
1 splash Cuantro
1 splash pineapple juice
1 ounce Redbull
For a Green Dragon Martini
Mix the ingredients above (except the Redbull) in a shaker tin with ice.
Pour into martini glass and float Redbull.
For a Green Dragon Shot
Mix the ingredients above (except the Redbull) in a shaker tin with ice.
Pour into shot glass and float Redbull.
For a Green Dragon long drink
Mix the ingredients above (except the Redbull) in a shaker tin with ice.
Pour into long glass over ice with Redbull.
Please drink responsibly. Sweet drinks like this one can be deceptively strong especially for inexperienced drinkers. Not only that but the caffeine in the Redbull can make for a very potent mix. Always designate a driver or bring cab fare. Drinking and driving is not a joke.
http://Absintheology.com
The Gin Rickey is a classic mixed drink with dozens of variations. In this video Dave Herlong demonstrates his variation of the Rickey made with absinthe.
The Gin Rickey was named after Colonel "Joe" Rickey. Colonel Rickey was a lobbyist who was well known for entertaining congressmen at Shoemaker's in Washington D.C., where this drink was invented.
A traditional Rickey is very simple and very refreshing.
Dave uses Lucid absinthe in this video to add a bit of complexity but many brands will work.
This drink is made using lime juice. Rather than use lime juice Dave makes the juice fresh by putting two or three lime wedges in a cocktail shaker with some ice and shaking. This muddles the lime and creates the juice that he uses for the drink and also acts as a garnish for the drink.
Three Lime Wedges
1 Shot Tanqueray No. TEN
1/2 shot Lucid absinthe
St. Germain
Club soda
Three lime wedges into the shaker - Shake to muddle and create lime juice.
Add
1 Shot Tanquaray Ten (or gin of your choosing)
1/2 Shot Lucid absinthe (Different brands bring different flavors)
Now Build in a Highball Glass
Quarter Glass Soda Water
Pour contents of cocktail shaker including ice and Limes
St. Germain
Both the absinthe and the Saint Germain are added in small amounts for flavor. The absinthe adds complexity, the St. Germain adds sweetness. Experiments with the amounts to get the perfect drink for your palate.
Dave uses Tanquaray Ten for this cocktail because it contains citrus notes.
The Green Tier is a nice switch on the Vodka Tonic with absinthe and a bit of cranberry added. This is a simple drink that is refreshing and quick to make.
In a highball glass build over ice:
1/2 ounces of Lucid absinthe
2 ounces of cranberry juice
Top with 7UP
Garnish with lime
Absintheology reminds you to drink responsibly. We joke around a lot here at absintheology but being under the influence of drugs or alcohol is no laughing matter. On a personal note, I have been in three car accidents in my life. In every case the other driver was drunk. Don't be the asshole who has to tell someone's mother that you killer her baby because you were irresponsible.
Kryptonite is a nice switch from the popular Vodka Redbull drink. This drink is fast and easy to make, tastes better than Vodka Redbull and gives the added "kick" of absinthe.
Offer this to your customers who ask for a Vodka Redbull and you will find them coming back for this over and over. Not only is it a fast and popular drink but it's also one of the most profitable drinks you can pour.
Build in a highball glass.
Fill glass with ice and add:
1/2 ounce Citron
Apple Pucker
1 ounce Kübler absinthe
Fill to top with Redbull
Absintheology reminds you to drink responsibly. Alcohol and energy drink cocktails are popular especially later in the evening. Unfortunately the energy drink can often lead guests to feel more sober or more confident in their driving abilities than they should. It never hurts to remind your guests about this. The life you save may be a tipping customer.
Dave Herlong demonstrates this classic cocktail made with absinthe. The obituary is a traditional absinthe cocktail. Basically it's a gin martini with an absinthe kick.
1/2 ounce Obsello Absinthe
2 ounces Gin
Splash vermouth
Shake well and strain into a martini glass
Top with club soda
Garnish with lemon
Drink responsibly.
Drinking and driving is a dangerous combination. We here at absintheology recommend that you stay at home and drink, by yourself, alone, with only the light from the computer and our latest blog to light your night. Think of us as your designated driver.
This is an Apple Martini or Appletini but with absinthe instead of vodka.
1 ounce Le Tourment Vert absinthe
1 ounce apple pucker
1 ounce sweet and sour
1 ounce orange juice
Mix these ingredients with ice in a shaker tin and strain into a cocktail glass.
Absintheology reminds you to drink responsibly. Remember Sleeping Beauty? She was a princess who ate an apple laced with downers. She passed out at a party and ended up getting sleep kissed by some Euro-trash "Prince". The story is nice but in reality she ended up passed out at a party and her friends wrote on her face with magic marker, took pictures of her, and posted them on facebook. The prince was actually some guy from a nearby frat house and it was a long and embarrassing walk home the next morning. Don't let this happen to you.
Dave Herlong of N9NE Restaurant in Las Vegas demonstrates a new take on a familiar drink. This delicious beverage is basically a Mojito but with absinthe instead of rum:
4 to 5 sprigs of mint.
3 lemon wedges
1 1/2 ounces of Le Tourment Vert cocktail absinthe
1 ounce of simple syrup
1 ounce of club soda
1 ounce of 7UP
Begin by putting ice lemon wedges and mint sprigs into the shaker. Rather than muddling Dave shakes them. Add absinthe and simple syrup. Shake.
Add soda and 7UP to a long glass and add the contents of the shaker. Garnish with mint sprigs.
The Mojito (mo-HEE-toe) is one of Cuba’s oldest cocktails. Mojito comes from the African word mojo, which means to place a little spell.
According to Bacardi the drink dates back to 1586, when Francis Drake and his pirates raided Havana. One of Drake’s men invented a mojito like cocktail called El Draque made with a crude rum, sugar, lime and mint. The El Draque was consumed for "medicinal purposes". Around the mid-1800s, the recipe was altered and gained in popularity as the original Bacardi Company was established.
Other accounts claim the Mojito was invented by slaves working in Cuban sugar cane fields in the late 1800s.
______________
Drink responsibly. Absinthe was banned in large part because of the rise in alcoholism in the general population of the western world in the late nineteenth century. Don't let history repeat itself.
Dave Herlong shows us how to make this delicious drink with roots in Japan. Ah Senjo are the Japanese words for Green Fairy.
1 1/2 ounces of Le Tourment Vert absinthe
1/2 ounce of yuzu juice
1 1/2 ounces of simple syrup
Strain into martini glass and garnish with lemon.
This is a really unique drink with a delicate citrus flavor that is worth trying especially if you like something a bit exotic.
About Dave Herlong. Dave is the mixologist at N9NE Restaurants and the Palms hotel in Las Vegas. He makes yummy delicious drinks.
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Absintheology reminds you to drink responsibly so you can come back again and again, thus increasing our rankings in the search engines, drive up our value and potentially make us millionaires in the web 2.0 phenomenon. With that in mind... Don't drink and drive.
There is a debate raging in the absinthe community (A small but passionate community of people who drink too much then post notes on each other's forums). The debate centers around whether or not a person should be allowed to light their absinthe on fire.
Some absinthe enthusiasts believe that the lighting of spirits (absinthe in particular) should be discouraged, even punished. Others say that it's a ritual dating back since before Jesus walked the earth. We here at absintheology do not judge. We are not communists or dictators who tell you that you can not have rock and roll and blue jeans and McDonalds Hamburgers. No my friends. We believe in freedom of choice. We are like Switzerland, neutral and beautiful and filled with lakes, and mountains, and money plundered during the war.
In the spirit of neutrality we give you an exciting choice that won't set off the smoke detectors, we present this video called Shots on Fire. A complete misnomer which features not fire but cotton candy.
Let the naysayers in both camps complain. Cotton candy is as American as apple pie and freedom of speech. If you hate cotton candy then you hate America and if you hate this drink than it's off to Siberia with you comrade.
Proletarier aller länder vereinigt euch!
Place cotton candy into a glass.
Mix
1 ounce of Le Tourment Vert absinthe
Juice from a quarter lemon
A dash of sugar or gum syrup
Shake
Pour over cotton candy table side.
Drink responsibly or at least don't drink and drive. The life you save may be some hot super model that happens to be a nymphomaniac... We can not afford to lose too many of those.
http://Absintheology.com
An absinthe quick mix, simply poured into a glass of ice water and stirred with a finger. The service is a bit hillbilly but it's still yummy.
This particular absinthe is from Couvet Switzerland and has much anise. I'm amused by how the louche hangs out as it's own layer below the surface.
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