Absinthe God
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.

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.

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