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A Spontaneous Libation for your Consideration

Absinthe Suissesse

1 1⁄4 oz Absinthe (or Herbsaint)
1⁄2 oz Orgeat
2 oz Milk
6 oz Ice
Instructions

Add all ingredients to a blender and blend until slushy. Pour unstrained into a Collins glass.

Notes

Some people add a dash of orange flower water to the top as a garnish, and substitute cream for milk. There is another version of this drink mentioned in Stanley Clisby Arthur that has a bunch of creme de menthe in it.

History

A traditional New Orleans breakfast drink.

Curator rating
4 stars
Average rating
3.5 stars
(6 ratings)

From the Knowledge Vault

A Pleasant Walk in the Park, or The Deeper Meaning Behind Wild Squirrel Sex

April 1, 2013. I put on my temporary neck tattoo and rode my velocipede down to Powell’s bookstore the other day. Luckily, there’s designated parking throughout most of downtown Portland for velocipedes, and I took the next to last one available. Dodging through the mass of newspaper sellers, itinerant players of Trevelyan’s Rocker, and stand-ins for the cover of Shearwater’s magnificent album “Rook”, I quickly found my way up to the rare book room. I often visit this room for some peace and solitude, as all the books in this room are over $20.

While idly browsing the stacks of books, I was startled to find one pushed to the back of the shelf, as if someone had wanted to hide the book from the gaze of mere mortals. Even more startling, the cover was not affixed with multitudes of bird stickers. Though the print was barely legible, I could make out that it was a Eighteenth century book of “Divers Receipts for the Manufacture, Blending and Drinking of Chymically-Flavoured Neutral Grain Spirits at Modest Proof”. Knowing my velocipede was safely parked outside and that I had removed the seat, the large wheel, the tires and the chain to deter thieves, I settled down to peruse the curious little book.

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Recent Discussion

  • Re Pamplemousse au Poivre, 16 hours 36 minutes ago Shawn C commented:

    Curated to include Ehrmann's Elixir de Poivre cordial in the notes. I made the cordial using twice as much szechuan peppercorn as called for. It worked very well in this drink, and if anything I might increase the szechuan pepper again to try to capture some of its numbing essence (which was not apparent in the cocktail.) The cocktail was very good and my wife soon requested another. She is not usually a fan of mezcal drinks, so this was high praise.

  • Re Dreaming of Oaxaca, 20 hours ago saxophonenerd commented:

    This is a good drink, but needs more acid in my opinion. I tried the recipe as written and then added some lemon juice which I think really helped. I do suggest trying it as written though because I know many of my friends would have really loved it as-is.

  • Re Washington Heights cocktail, 1 day ago BLBU99 commented:

    Enjoyed better with a bit of orgeat.

  • Re 3 Day Weekend, 2 days ago Artur B commented:

    Best way to use Italicus. Very good balance, easy to drink.

  • Re Inkwell, 2 days ago drinkingandthinking commented:

    Phenomenal! Requires a sophisticated palate. Not for the faint of heart.