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Here are some thoughts for mixing La Fee Absinthe….

Classic Absinthe Cocktails

Morning Glory Fizz

45ml Blended Scotch whiskey

15ml  LA FEE Absinthe

15ml Lime juice

10ml Lemon juice

2tsp Castor sugar

1 Egg white

Syphon selters or vichy water to top

Add all ingredients except syphon selters to your mixing glass. Dry shake (without ice) to emulsify egg white. Add cracked ice and shake briskly. Strain into a highball glass and top with sparkling water. Consume immediately.

Adapted from Harry Johnson’s New and Improved Bartender’s Manual, 1934 Revised Edition

Death in the Afternoon

15ml La Fée Absinthe Parisenne

Moet et Chandon Brut NV Champagne

Pour absinthe into a Champagne saucer. Top with Champagne.

Monkey Gland

45ml Dry Gin

45ml Orange juice

5ml Grenadine


Add all ingredients into a mixing glass. Shake with ice and strain into a chilled cocktail glass.

Adapted from Ted Haigh’s Vintage Spirits and Forgotten Cocktails, 2004 Edition

Tinkerbell’s Demise

30ml LA FEE BOHEMIAN Absinth

10ml Parfait Amour

15ml Rosemary gomme

30ml Lemon juice

Egg White

1cm Rosemary sprig

Press Rosemary leaves and Rosemary gomme in the base of a mixing glass. Add other ingredients and dry shake to emulsify egg white. Add ice and shake again. Double strain into a Champagne flute and garnish with a seamless maraschino cherry.

Geoff Fewell, Pelagic Bar & Dining, Canberra

Van Gogh Treacle

40ml Junipero gin

30ml LA FEE PARISENNE 75% abv

2 Dashes Peychaud’s

2 Barspoons demerara sugar syrup

15ml Cloudy apple juice

Stir over hand cracked ice. Garnish with an apple ear.

Reece Griffiths, Victoria Room, Sydney

Mouse Rinth

30ml Rittenhouse 100 proof straight rye whiskey

30ml LA FEE absinthe

3 Dashes Fee Brothers orange bitters

20ml passionfruit pulp

1 egg white

Shake two ways and strain into cocktail glass. Garnish with half a dried apricot soaked in house spiced rum. Smear around rim of cocktail glass and fold over rim as garnish.

Lee Potter Cavanagh, Victoria Room, Sydney


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