Absinthe Sour
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Old-fashioned glass
- Ice: Ice
- Garnish: Lemon zest twist & Luxardo Maraschino Cherry
- ABV: 11%
Ingredients
- La Fée Parisienne absinthe — ¾ oz (25 ml)
- Sugar syrup — ⅓ oz (10 ml)
- Lemon juice (freshly squeezed) — ½ oz (15 ml)
- Pasteurised egg white — ½ oz (15 ml)
- Peychaud's or other Creole-style bitters (optional) — 2 dash
How to make it
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) and fine strain into ice-filled glass.
- Garnish with lemon zest twist & Luxardo Maraschino Cherry.
A refreshing cocktail with absinthe and lemon juice.
The story
The Absinthe Sour emerged in the late 19th century, coinciding with the absinthe craze in Europe and America. It is believed to have originated in France, where absinthe was celebrated for its unique flavor and cultural significance. The drink gained popularity due to its refreshing balance of sweet, sour, and herbal notes, making it a staple in cocktail culture, particularly during the absinthe revival in the early 21st century.
How it tastes
The Absinthe Sour presents a complex flavor profile, combining the herbal and anise notes of absinthe with the tartness of lemon juice and the sweetness of sugar syrup. The egg white adds a creamy texture, making it a smooth and refreshing cocktail, ideal for pre-dinner drinks or warm evenings.
Getting it right
The key to a successful Absinthe Sour lies in the dry shake technique, which emulsifies the egg white, creating a frothy texture. Additionally, using freshly squeezed lemon juice ensures a vibrant acidity that balances the sweetness of the syrup and the herbal intensity of the absinthe.
Variations
- Absinthe Frappe — A refreshing variation that combines absinthe with crushed ice, simple syrup, and mint, served in a tall glass.
- Death in the Afternoon — A cocktail made with absinthe and champagne, famously associated with Ernest Hemingway.
Substitutions
- Absinthe — Pastis or anise-flavored liqueur can be used, though the flavor will differ.
- Sugar syrup — Simple syrup made with equal parts sugar and water can be used as a substitute.
Questions
- Can I make an Absinthe Sour without egg white?
- Yes, you can omit the egg white for a vegan version, but the texture will be less frothy.
- What if I don't have absinthe?
- You can use pastis or other anise-flavored liqueurs, but the drink will have a different flavor profile.
- How can I adjust the sweetness of the cocktail?
- You can modify the amount of sugar syrup to taste, adding more for sweetness or using less for a drier cocktail.
This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.
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