Absinthe, French Style
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
You know what this is, dihydrogen monoxide. Used in cocktails to aide dilution and dissolution. It is liquid at room temperature but becomes solid 'ice' at 0 Celsius. Did you know ice is a mineral?
A relatively high sugar, usually high viscosity, liquid used to sweeten drinks commonly made with 1 part sugar to 1 part water (by mass) aka 1:1. Can be flavored with basically anything you can imagine.
Pick a syrup to use, including: simple, raspberry, orgeat, honey, pomegranate. Add all ingredients to a mixing glass. Fill with ice and stir until chilled. Strain into a cocktail glass. #stir #straight
Inspired by Jerry Thomas’ The Bar-Tenders’ Guide, 1862.