+ Save Like

Absinthe God

Aaron Post

Saved by 38 People

About this Cocktail

From the menu at Peché in Austin. I never knew the proportions so I had to go with my gut.

Ingredients:

1.5 oz. Absinthe (Kubler)
.75 oz. Orgeat (see below)
.75 oz. Lemon Juice
1 Egg White

Preparation:

Dry/wet shake with ice and double-strain into a chilled cocktail glass. Garnish with Angostura and Peychaud's.

Orgeat
2 Cups Water
2 Cups Turbinado or Demerara Sugar
1 Cup Blanched Almonds
1 oz. VS Brandy
.5 tsp. Almond Extract
10 drops Orange Flower Water
Heat water and sugar to dissolve. Pulverize almonds to a varied texture. Add almonds to syrup. Simmer for 15 minutes. Refrigerate mixture overnight. Pull out solids and add remaining ingredients. Tea Strain into bottles.

11 Likes

Jeff Sorensen, Manny Reyes, Peter Bodenheimer, Sara Rudder, Dan Stone, Joanna Lucero, Tao Zrafi, Camilo Vargas Lesmes, T Read Richards, Rafael Love, David Gillies

10 Comments

Stew Ellington

Delicious. Whatever the real recipe is, I like yours better.
Joanna Lucero

It's one if my favorite drinks at Peché! Can't wait to try your recipe.
Joanna Lucero

Delicious!
Rafael Love

The proportions make for a well-balanced cocktail. I used Germain-Robin absinthe (amazing domestic brand) and Small Hand Foods orgeat... frothed the foam top with a tad bit of Bittermens Burlesque bitters + Scrappy's Lavender bitters, and yum!
David Gillies

Love this drink but I'm suffering for it this morning. Thanks for posting.
Manny Reyes

Wow, anise on the nose, then silky smooth balanced tase! Delicious
Jean VR

Robert, the manager, printed me a copy of the recipe. It’s basically correct but 1oz of orgeat and then “one dash of bitters on the foam” at the end.
Jean VR

It’s basically correct but 1oz of orgeat and then “one dash of bitters on the foam” at the end.
Jean VR

It’s basically correct but 1oz of orgeat and then “one dash of bitters on the foam” at the end.
Jean VR

Oops! Kept getting a comment fail message. Apologies.