Atom Bomb

Atom Bomb
March 16, 2011
Absinthe Cocktails

Cocktail Recipe: 1 Shot Absinthe 1 Shot Cognac Shake well and strain into a cocktail glass

Parisian (traditional Parisian Serving)

Parisian (traditional Parisian Serving)
March 15, 2011
Absinthe Cocktails

Cocktail Recipe: 30ml. Absinthe one sugar lump 100-120ml. iced water 1.Pour one shot (30ml.) Absinthe in a glass. 2.Place a slotted Absinthe spoon on the glass. Place one sugar lump on the spoon. 3.Drip 100-120ml. iced water (50-60ml. with 45% abv) through the sugar and into the absinthe. 4.Stir mixture. The cloudy effect is known…

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Bohemian Mule

Bohemian Mule
March 15, 2011
Absinthe Cocktails

Cocktail Recipe: 25ml. Absinthe Squeeze of 1 fresh lime Traditional ginger beer Squeeze the lime in to high-ball glass. Add ice and pour over the Absinthe. Top with ginger beer and stir thoroughly. (created by Giovanni Burdi)

The Bohemian Absinthe Ritual

The Bohemian Absinthe Ritual
March 14, 2011
Absinthe Cocktails

Cocktail Recipe: a teaspoon sugar 30ml of Absinthe 30ml. water 1. Soak a teaspoon of sugar in a shot (30ml) of Absinthe. 2. Light the sugar and let it burn so that it bubbles and caramelized. 4. Pour the melted sugar into the Absinthe and stir.(if the absinthe in the glass catches alight, quickly smother…

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Death in the Afternoon

Ernest Hemingway Death in the Afternoon
March 14, 2011
Absinthe CocktailsChampagne Cocktails

Cocktail Recipe: 25ml. of Absinth chilled champagne Pour 25ml. of Absinthe in to a champagne glass top up with chilled champagne. Created by Ernest Hemingway

Pear Shaped

Pear Shaped
March 13, 2011
Svetlio's Cocktails

Cocktail Recipe: 40ml Pear Liqueur 20ml Butterscotch caramel liqueur 20ml Whipping cream A Dash of Creme de cocoa dark Garnish pinch of cinnamon Shake all the ingredients, strain in to a cocktail glass and garnish.

Cowboy45

Cowboy 45
February 15, 2011
Champagne Cocktails

Cocktail Recipe: 30ml. Gin 15ml. Lemon Juice 5ml. Sugar syrup 2 mint leaves Champagne to top up No garnish Muddle the Gin, Lemon Juice, Sugar syrup and the mint and then sake with ice, strain into champagne glass top up with the champagne and serve.