Archive for the ‘Absinthe Recipes’ Category

Toulouse-Lautrec, a big absinthe fan, is credited with coming up with this cocktail. You mix 1/2 shot of absinthe with 1/2 shot of cognac, swirl in a brandy snifter, and drink. Due to the strong flavors of both absinthe and cognac I prepared it with a minor alteration. I poured 1/2 shot of each into an absinthe glass and added  8 oz. of  ice water. I gave this a try while watching the Super Bowl and I’ve got to say it’s pretty tasty and packs a punch. I used Swiss LaBleue Clandestine absinthe and Remy Martin V.S.O.P cognac. Give it a try and leave a comment letting me know how you liked it.

Here’s a great recipe that’s perfect for the holidays. First, heat up some red wine (Merlot works well) in which you’ve placed a cinnamon stick or two and a few whole cloves. After heating,  let the cinnamon and cloves steep for a while to draw out the essential oils. Then remove the cinnamon and cloves. Add some Suisse LaBleue Clandestine and a little bit of sugar. This one tastes great, will warm you up, and give you a nice buzz. Enjoy!

Xtabentun (pronounced SHTA – BEN – TOON) is a honey anise liquor made from the flowers of the Xtabentun vine which only grows in the Yuccatan penninsula in Mexico. It has a strong honey-ansie flavor and a half shot makes a great sweetener for absinthe instead of sugar. It also has (supposedly) a slight psycho-active effect. If you can find, it’s worth trying.

I tried these tasty treats last weekend and they were great. So here’s the recipe

    1 1/4 tspns finely ground anise seeds

    1 1/4 cups flour

    1/2 cup finely ground yellow ground corn meal

    2 tspns  baking powder

    1/4 tspn salt

    8 tblspns unsalted butter

    1 cup sugar

    2 large eggs

    1/4 cup whole milk

    1/4 cup absinthe

1. Whisk together flour, cormeal, baking powder, salt, and anise seed.  Set aside.

2. With electric mixer beat butter and sugar till light and fluffy. Add eggs one at a 

       time  till completey mixed.

4. Combine milk and absinthe. 

5. Mix in 1/2 dry ingredients to butter mixture, the add milk and absinthe.

6. By hand stir in other half of dry ingredients until just smooth (don’t overmix)

7. Smooth batter into 12 cupcake holders and bake in pre-heated oven at 350 degrees

      for about 25 min. till a toothpick inserted in the center comes out clean.

8. Remove from oven and let cool about 10 min. 

9. Poke 15 holes in each cupcake and spoon glaze over the cupcakes.

Glaze: 1/4 cup sugar, 1/4 cup absinthe. Stir the two together just a bit 

When they are fresh they have a strong flavor with some bite to them. After sitting overnight the alcohol in the glaze evaporates and the flavor becomes very mild. I used Duplais, which was very good. Next time I’m going to try Swiss LaBleu Clandestine. ENJOY!!!!!!!!!!!!

There’s a Mexican honey-anise liquor called Xtabentun (pronounced shta-ben-toon) that is excellent with absinthe, especially the LaBleues. You mix 1 shot of absinthe to 1/2 shot of Xtabentun to 8 ounces of ice water, no sugar. The Xtabentun really brings out the floral taste of the LaBleues. It also has some psychoactive properties that are enhanced by the thujone in absinthe. It’s actually kind of rare and you can get it in Mexico or by doing a search on the internet. It may be hard to find, but it’ll be worth the effort once you try it.