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May 23, 2012
Cocktail of the Week w/Tenneyson Absinthe
The Royale with Ease
Esquire Magazine features this cocktail and highlights the trend of using absinthe as a base spirit and how Tenneyson is the perfect absinthe to use.
"Absinthe is such a popular spirit right now, but most cocktails use absinthe almost as a garnish, as opposed to going whole-hog. It's very impressive to tell your friends, 'Oh, I have an ounce and a half of absinthe in this glass.' It's a conversation-starter, for sure. The great thing about Tenneyson is that it's a nice gateway absinthe. It has more of a softer, citrus-forward flavor. To complement the really sharp licorice/anise flavors, we turn to grapefruit juice. Together they create this crisp, refreshing quality that's great for a hot summer day." —Jessica Sanders, Drink.Well, Austin, Texas
1 1/2 oz Tenneyson Absinthe Royale
1 1/2 oz grapefruit juice
1 oz hibiscus simple syrup*
1/2 oz fresh lime juice
1/4 oz allspice dram
3 dashes Angostura bitters
mint leaves
grapefruit peel
Combine ingredients in a mixing glass and shake. Strain into an ice-filled old-fashioned glass. Garnish with mint leaves and a grapefruit peel.
*Dissolve 4 cups sugar in 1 quart boiling water. Stir in 1 oz hibiscus flowers (available at specialty grocery stores), then simmer for 10 minutes. Strain and chill.
