A recipe for Absinthe (the traditional way)

Absinthe....

It has fascinated folks for many years.  

In America, it was illegal (as are so many great things) until sometime in the mid-2000's.

Anyway, enough of that, here's how you do it....

First you have to obtain a bottle of absinthe.  My favorite is Lucid and can be found at many of your friendly neighborhood liquor stores for around $60.

Second, you have to have the correct spoon.  It should be slotted and able to balance on the lip of the glass.

Third, you get some sugar cubes.

Now that your tools are ready, pour a shot of the absinthe into the glass.

Balance the spoon on the lip of the glass and balance your sugar cubes atop the spoon.  

Many mixes call for one sugar cube, but I put in two.  (I like it sweet.)

Begin a slow drip/pour of ice cold water (I mix mine at a ratio of about 3 parts water to 1 part absinthe) over the sugar and into the glass.

You will notice your drink taking on a hazy greenish color.  This is normal.

Once the sugar cubes dissolve, allow your drink to breathe for a moment.  This will help stir up all the good flavors.

Finish pouring your water in and enjoy!

A recipe for a Sazerac cocktail

Dating from around 1850, the Sazerac is known as one of the first "cocktails" known.

It was my friend, Lippy from Austin, Texas, who turned me on to this, and let me tell you, it's a good one.

Originally a mix of cognac and absinthe, the modern Sazerac has a few different recipes, but this is how I mix mine:

First, chill a rocks glass.  I usually put mine in the freezer for at least 30 minutes or you could pack it with ice for the same amount of time.

Once the glass is chilled, take a small amount of absinthe, just enough to coat the glass (I like Lucid, made in France and the first genuine absinthe to gain approval for legal distribution in the U.S.) and swirl it around the glass.  If you have any absinthe left over (and you shouldn't if you can mix good), discard it (but shame on you for throwing away such a great thing).

In a shaker, mix a sugar cube, two shots rye whiskey and 5 to 7 dashes of Peychaud Bitters.  Mix it in with the coated absinthe.  Take a lemon peel, twist and garnish.  Enjoy!

A recipe for a Gin & Tonic

Gin might lead to sin.  Enjoy!

First, pack a rocks glass with ice.  

Next, cut up a lemon and a lime into eighths.  Take one slice of each and squeeze the juice onto the ice.  Then, run the rinds across the rim and dump them into the glass.  

Take a shot of your favorite gin (mine is New Amsterdam 'cause it's a clean tasting gin, but I'm currently drinking Desert Juniper which is supposed to be a high end gin, but it kinda tastes like nail polish remover.....anyway) and pour it over the ice.

Fill the remainder of the glass with tonic water and enjoy.

A recipe for a Filthy Martini

Mmmmmartini!

Recipe for a Filthy Martini

What you need:

Ice

Shaker

Gin 

Vermouth

Spanish Queen Olives (unstuffed)

Apertina brand Feta Cheese Squares

First, you chill your martini glass.  I usually leave mine in the freezer for about 20-30 minutes.  While you are waiting for this, take the Apertina Feta Cheese (packed in olive oil with various spices) and stuff your Spanish Queen olives.  I put in six, but I'm a little bit of a glutton when it comes to these.

Pack your shaker with ice and mix the gin and vermouth.  Shake (even though many folks will tell you that shaking a martini is just, plain wrong).  Put in one tablespoon of olive brine and one teaspoon of the olive oil from the Apertina.  Pour in your gin and vermouth mixture, drop in your olives and enjoy (with this weeks playlist)!