I originally wanted to do a drink that used Peychaud's Bitters as a base spirit, but there were few save for the Gunshop Fizz that came to mind that I had not tried yet. And I did think of recreating a Sazerac in Tom & Jerry format, but I recalled that I had already written about the Sazerac Toddy. Next, my mind drifted over to the bottle of Butterfly Absinthe that had been sent to me and I considered doing an Absinthe Suissese, but I got bogged down over picking the right recipe as to whether it had crème de menthe, orgeat, cream, egg white, orange blossom water, or other. The earliest recipe I found was in Maloney's 1900 The Twentieth-Century Cocktail Guide for Mixing Fancy Drinks but it was just absinthe, orgeat, and egg white. With such a minimalist recipe, I decided to take a step further back and go with an Absinthe Drip.
Absinthe DripWith the 4:1 dilution, the 130 proof spirit was decreased to 13% ABV, the approximate strength of many wines, and it gained a beautiful louche. Our tasting notes included anise, fennel, licorice, mint, lemon, and wormwood, and the low proof and clean spirit was definitely gentle enough to drink even without sugar added. With the sugar, the drip would be the simplest of classic cocktails for the spirit, bitters, and water are already in the mix.
• 1 1/2 oz Absinthe (Butterfly)
• 6 - 7 1/2 oz Ice-chilled Water (6 oz)
Slowly add ice water to the absinthe in a glass.
Thanks to Nick for hosting this month's spiced event, and cheers to all the rest of the Mixology Mondayers for keeping the lifeblood flowing!