Absinthe Appletinis Recipes

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ABSINTHE APPLETINIS



Absinthe Appletinis image

Provided by Food Network Kitchen

Time 2h

Number Of Ingredients 0

Steps:

  • Combine 1/4 cup each vodka, apple brandy and apple cider in a jar; stir in half of a thinly sliced Granny Smith apple and 1 tablespoon sugar. Cover and refrigerate at least 2 hours or overnight. Pour a splash of absinthe into 2 martini glasses; swirl to coat. Fill a cocktail shaker with ice and add the vodka mixture, reserving the apple slices; shake well, then strain into the glasses. Add the reserved apple slices.

APPLETINI



Appletini image

Provided by Geoffrey Zakarian

Categories     beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 5

2 ounces gin, such as Hendrick's
1 ounce apple schnapps
1/2 ounce lime juice
1/2 ounce sweet vermouth
Apple slice, for garnish

Steps:

  • Put the gin, apple schnapps, lime juice and sweet vermouth in a cocktail shaker with ice, shake for 15 seconds and pour into a martini glass. Garnish with an apple slice.

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Author Carl Hanson
Published 2015-09-12
Estimated Reading Time 3 mins
  • Sazerac. An oldie but a goody, this is one of the world's first cocktails, invented in New Orleans in the 19th century. You'll coat the sides of a frosted glass with absinthe.
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  • Death in the Afternoon. It doesn't get easier than this. Pour absinthe into a champagne glass. Gradually add sparkling wine. Read some Hemingway.
  • Corpse Reviver #2. This gin cocktail will bring you back to life. Or else put you over the edge. You'll add ice to a cocktail shaker. Pour in gin, Lillet, Cointreau, and lemon juice.
  • McKinley's Delight. This one takes the Manhattan as its inspiration but adds cherry brandy and a splash of absinthe — and loses the maraschino cherry.
  • Third Degree. A martini, essentially, with a splash of absinthe and a twist of lemon to make things interesting. You'll pour gin, dry vermouth, and absinthe into a pitcher with ice.
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From bespokeunit.com
  • Sazerac. The Sazerac is arguably the quintessential absinthe cocktail despite it only being used in a very small amount. Thanks to New Orlean’s francophone heritage, it became culturally associated with absinthe and is credited with inventing the Sazerac.
  • Corpse Reviver N°2. The ominously named Corpse Revivers were first created as hangover cures. Corpse Revivers have been around since the mid 19th century and offer a boozy experience, to say the least.
  • Death In The Afternoon. Also referred to as the “Hemingway” or “Hemingway Champagne”, it was concocted by the author himself and named after his 1932 novel.
  • McKinley’s Delight. McKinley’s Delight is another fantastic historical cocktail that was created in 1896 to celebrate the 25th president’s election. Although not as well known as the above cocktails, it’s definitely a classic and certainly worth sampling.
  • La Louisiane. Another classic, this one was the house cocktail of Restaurant La Louisiane in New Orleans during the late-19th century. It’s somewhat related to the Sazerac and the Manhattan but goes in its own direction.
  • Last Resort. The absinthe cocktails that follow will be more modern concoctions. Nevertheless, some do riff on celebrated classics as we will explain. The Last Resort, for instance, is inspired by the Brandy Sour and was created by New York’s Employees Only founder, Dushan Zarić.
  • La Tour Eiffel. A relatively recent creation by the late cocktail legend, Gary Regan, the La Tour Eiffel is a riff on the Sazerac if it had been invented in France.
  • Absinthe Frappé. Now here’s a nice and easy yet refreshing cocktail that’s worth trying out. It’s incredibly simple and requires just the following ingredients
  • Green Beast. While most absinthe cocktails just use a drop to rinse the glass so it acts like a taste modifier, this cocktail brings it front and centre to make a very refreshing punch.
  • Necromancer. Bartender Mayur Subbarao created this riff on the aforementioned Corpse Reviver N°2, which offers you a more contemporary alternative to the classic cocktail.


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