Absinthe and egg whites surprisingly go hand-in-hand and the two recipes I’ve found to share today certainly support this claim. As you see, today is National Absinthe Day, so it’s important that we put those bottles on our back bars to use.
Anise-flavored spirits have had a lukewarm reception here in the US; we just can’t seem to fully embrace that flavoring of licorice in spirits such as absinthe and, another example, ouzo (if you haven’t yet already seen it “Boozehound” author and WaPo columnist Jason Wilson wrote a great piece just this week on ouzo’s acceptance in the US).
My hope is that the two recipes below provide enough other flavor and texture elements to help mitigate that strong anise presence in the absinthe cocktail. And, as always, please share with me your thoughts on these recipes and how, perhaps, you have found other success incorporating absinthe into cocktails.
Shake ingredients well with ice. Strain into a prechilled Delmonico glass.
Sprinkle nutmeg on top.
Sea Fizz (pictured above)
• 1 part Pernod Absinthe
• ½ part simple syrup
• ½ part lemon juice
• egg white
Add all ingredients to shaker except for egg white. Shake.
Include egg white and shake again. Serve in a rocks glass.