As you know I love Absinthe, so I thought some recipes were in order. I also threw in one for cooking that I will be trying this weekend. It looks and sounds awesome. I will have to get some relatives to send me another bottle, or two. These come from the good people at Hapsburg.
Absinthe Recipe – Punch©
Mixed by Simon Sheena of Speciality Drinks.
- 20ml Hapsburge Absinthe for Cocktails.
- 20ml Rye Whiskey.
- 20ml Velvet Falernum.
- 100ml Pink Grapefruit Juice.
- Grated Nutmeg and Orange Peel shavings to garnish.
- Shake with ice and strain into a tall glass full of cubed ice then adorn.
Absinthe Recipe – Wicked Stepmother©
Mixed by Simon Sheena of Speciality Drinks.
- 25ml Hapsburg Absinthe for Cocktails.
- 25ml Ameretto.
- 25ml Scotch.
- Pour into an old fashioned glass full of cubed ice and stir.
Absinthe Recipe – Hapsburg Lemonade©
Mixed by Simon Sheena of Speciality Drinks.
- 35ml Hapsburg Absinthe for Cocktails.
- 150ml Fentimans Victorian Lemonade.
- Mint sprig for garnish.
- Simply pour ingredients (in the above order) into a tall glass full of cubed ice.
Crayfish a l’absinthe HAPSBURG verte
by Chef Roger Hayward of ‘Eat Fish Restaurant’.
To Serve One
- 6 x Whole live crayfish.
- 100g Leek (julienne).
- 100g Celery (julienne).
- 1 x Medium tomato (finely diced).
- 100ml Fish stock.
- 50ml Hapsburg Absinthe traditional 72.5%.
The Method
- Heat large fry pan until very hot.
- Add live crayfish.
- Add absinthe and burn off alcohol (will flame).
- Add leeks & celery.
- Add fish stock.
- Simmer until liquid is reduced by half.
The Presentation
Place decoratively in a large bowl, sprinkle with diced tomato and serve with wedge of burnt lemon.
Enjoy and visit Hapsburg for more recipes, these are just my favorites.
