Sunday, November 18, 2012

The Green Beast Cocktail

I have a few bottles of stuff that are seldom used in large quantities.  I have bitters for days, vermouths  that apparently go bad fast (I wish I had know this before I bought the larger sized bottles) and a bottle of absinthe.  All are used sparingly as support players in mixed drinks so this stuff, while semi-expensive, will last you a good while.  Well, I've been looking for drinks to make where these guys are the key ingredient.   The solution to one of my queries came by way of a newsletter I subscribe to

The Green Beast.

The Green Beast Cocktail was the answer to my absinthe quandary.  Here, they  prepared it in punch form so I scaled it down to make a single serving.  The results were good, but I wouldn't say it's a good "introductory absinthe drink," as they referred to it.  While the absinthe is definitely in the foreground, front and center, it would be overwhelming to the uninitiated.  That's why, in my opinion, a properly made sazerac, would be the better choice for a novice.  While used only as a rinse, it makes its presence felt (albeit subtly) while not hitting you over the head, like this appropriately named "Beast" does.   

The ingredients, featuring absinthe.

The Green Beast (my adapted version for 1).

1 oz Pernod Absinthe
1 oz Fresh lime juice
1 oz Simple syrup
 5 oz. Water
5 cucumber slices
Garnish:  Thin cucumber slices
Glass:  Double Old fashioned

In a cocktail shaker, add ice and every ingredient.  Shake vigorously and strain into a chilled glass. Garnish with fresh cucumber wheels and off you go.  Cheers!

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