Hey there, I have a question.
Excellent. We love questions!
I LOVE what you’ve done by releasing a new absinthe that is more delicate and floral with a balance in the botanicals.
That’s not a question, but continue, we also love unadulterated praise….
Oh, right, well my question is what can I DO with your absinthe?
You mean beyond responsible consumption in the traditional method of louching over a sugar cube on a slotted spoon using an ice water drip?
Yes, that’s exactly what I mean! Are there cocktails I can make with it?
But of course! While we have developed and posted the Nick Bottom to our cocktails page, here are a few others for you to try, but be warned, you may fall in love. Let’s start with a classic…
- 2 oz Gin (we tend to select The Botanist)
- 1 oz Oberon Absinthe Superieure (available through Ezra’s online)
- 2 dashes Orange Bitters (we prefer Angry Housewife Bitters)
To serve: Combine the gin, absinthe, and bitters in a glass with ice and stir until well chilled. Strain into a martini glass and add a small orange peel twist for garnish.
Death in the Afternoon
- 1 1/2 oz Oberon Absinthe Superieure
- 4 oz chilled Brut Champagne or sparkling wine
To serve: add the Absinthe to a champagne flute and top with your favourite brut bubbly. For a variation, add the sparkling wine first and float the absinthe on top. While Hemingway is credited with creation of this cocktail, his recommendation to “Drink three to five of these slowly” is not a recommendation we share. One to two of these should be enough for any person of average constitution. Hemingway, over course, is famous for his heartier constitution and above average capabilities when it came to cocktail consumption.
Here’s a few other links to some more complex absinthe recipes in which you can use Oberon Absinthe Superieure:
- Absinthe Suissesse by Camper English
- Chrysanthemum by Nick Caruana
- Brunelle by Erik Ellestad (we recommend the variation using the Botanist gin, of course. This is quickly turning out to be one of Jason’s favourites)