the hole in the cup – cocktail with absinthe
Today we offer you this interesting and tasty version of a perfect cocktail also as an accompaniment during dinners with meat. This drink is said to have been created by bartender Lauren McLaughlin. It was born as a reinterpretation of Sasha Petraske's Gordon's Cup Cocktail in which a good dose of absinthe is added.
- 4.5cl of White tequila (Sauza® Hacienda Silver Tequila recommended)
- 1 cl of Absinthe La Verte Bourgeoise
- 3 cl of Pineapple Juice
- 2 cl of sugar syrup
- 1,5 cl of lime juice
- 2 Slices of Cucumber
- Cut two thin slices of cucumber and insert them in the Shaker
- Add the absinthe, sugar syrup, lemon juice and orange juice to the shaker.
- Lightly pound the contents of the shaker for a few seconds
- Add one or two ice cubes
- Shake well for about 10 seconds.
- Filter directly into a goblet-type glass
- Garnish with a slice of Cucumber or Lime
- Serve immediately and enjoy it slowly!!
HISTORICAL NOTES ON COCKTAILS WITH ABSINTH
Absinthe cocktails were invented during the Belle Époque, a period of great economic and artistic prosperity in Europe and North America that spanned from the late 19th century through World War I. During this period, absinthe became very popular among the artists and intellectuals of the time, and was used in many famous cocktails such as the Absinthe Suissesse, the Death in the Afternoon and the Sazerac.
One of the first and most famous absinthe cocktails was invented by the writer Ernest Hemingway, the Death in the Afternoon, which consists of a dose of absinthe mixed with Champagne.
Furthermore, Absinthe Suissesse was created by the famous American bartender Jerry Thomas in the 60s, it is composed of Absinthe, Barley water, lemon juice, and a pinch of nutmeg.
In general, absinthe was a popular ingredient in cocktails until 1910, when it was banned in many countries due to its reputation for causing irresponsible behavior and hallucinations.