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A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails by R. Winston Guthrie; James F. Thompson; Liza Gershman; Dale Degroff

Author:R. Winston Guthrie; James F. Thompson; Liza Gershman; Dale Degroff , Date: September 5, 2017 ,Views: 139

A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails by R. Winston Guthrie; James F. Thompson; Liza Gershman; Dale Degroff

Author:R. Winston Guthrie; James F. Thompson; Liza Gershman; Dale Degroff
Language: eng
Format: mobi
ISBN: 0307587533
Publisher: Clarkson Potter
Published: 2010-09-20T21:00:00+00:00


FRESH MINT SPRIGS

¾ OUNCE

KÜBLER ABSINTHE

¾ OUNCE

MICHTER’S RYE WHISKEY

¾ OUNCE

FRESH LEMON JUICE

¾ OUNCE

FEVER TREE TONIC WATER

In a cocktail shaker, muddle 3 of the blackberries with a mint sprig. Add the absinthe, rye whiskey, lemon juice, and tonic water. Fill the shaker with ice, and shake well. Strain the drink over an old-fashioned glass filled with fresh ice. Garnish with the remaining blackberry and a sprig of mint, and serve.

WHEN STORING ABSINTHE, treat it as you would a bottle of wine. Keep it in a cool place, with a consistent temperature, and make sure it is out of direct sunlight. Also, any bottle with a cork should be stored on its side so that the cork does not dry out.



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A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails by R. Winston Guthrie; James F. Thompson; Liza Gershman; Dale Degroff.mobi


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