The Morning Glory Fizz cocktail mixes Lucid Absinthe & egg whites to surprising effect. The Washington Post loves the recipe so much they blogged about it, and cocktail historian David Embury calls it “a grand picker-upper for the morning after.” Here is the recipe:
- 1/2 ounce Lucid
- 1 1/2 ounces freshly squeezed lemon juice
- 1 ounce freshly squeezed lime juice
- 1/2 ounce simple syrup
- 1 large egg white
- 3 ounces scotch or rye whiskey
- Combine the lemon and lime juices, simple syrup, egg white, absinthe and scotch or rye whiskey in a cocktail shaker.
- Shake well, then add the ice; shake until fully chilled.
- Strain into chilled cocktail (martini) glasses.
For lunch, try “Shrimp on the barbie” — a mouth-watering combination of shrimp & absinthe.
- 1 to 2 pounds jumbo shrimp, peeled and de-veined
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1 bunch fresh basil leaves
- 6 ounces very thinly sliced prosciutto, cut lengthwise into 1 1/2 inch wide strips
- 1 to 2 tablespoons extra-virgin olive oil
- 1/2 cup Lucid Absinthe
- Lemon wedges, for serving
- Small bamboo skewers or large wooden toothpicks, soaked in water for at least 30 minutes
- Season the shrimp on both sides with salt and pepper.
- Wrap a basil leaf around each shrimp, then wrap it in a strip of prosciutto. Secure the prosciutto in place with toothpicks.
- Drizzle the olive oil over the shrimp to coat them lightly on both sides or brush on the oil with a pastry brush.
- Set up the grill for direct grilling and preheat it to high.
- When ready to cook, brush and oil the grill grate.
- Arrange the shrimp all facing in the same direction on the hot grate and grill them until the prosciutto is sizzling and crisp and the shrimp are just cooked through, about 2 minutes per side; do not over cook them.
- Transfer the grilled shrimp to a platter or plates.
- Pour the absinthe into a small saucepan, place it on the grill, and warm the absinthe until it is just body temperature — do not let it boil.
- Remove the pan from the heat and, making sure that the area is clear of flammable material and that no one is standing too close, use a long match to ignite the absinthe. Very carefully pour the flaming absinthe over the shrimp and serve them at once, with lemon wedges.
Recipe obtained from Steven Raichlen’s Planet Barbecue! by Steve Raichlen. Recipe created with Bob Hart of Melbourne Australia.
Oysters & absinthe complement each other’s flavors beautifully in the Oyster and Absinthe Dome, a delicious dinner you can prep ahead of time.
- 1 9″ x 11″ sheet frozen puff pastry,
- thawed and chilled
- 1 egg, beaten with 1 tbsp. water
- 2 tbsp. unsalted butter
- 6 slices bacon, finely chopped
- 2 cloves garlic, finely chopped
- 1 large shallot, finely chopped
- 3/4 cup absinthe or pastis
- 20 medium oysters, such as bluepoints,
- shucked (1/3 cup of the liquor reserved)
- 2 cups heavy cream
- 1 9-oz. package frozen artichoke hearts,
- roughly chopped
- 1/4 cup finely chopped tarragon
- Kosher salt and freshly ground black pepper,
- to taste
- Heat oven to 400°.
- Using a 3″ cookie cutter, cut 4 circles from the puff pastry. Transfer puff pastry circles to a parchment paper–lined baking sheet and brush each circle with egg mixture.
- Bake until puffed and golden brown, about 20 minutes; set puff pastry tops aside.
- Melt butter in a 4-qt. saucepan over medium-high heat. Add bacon and cook, stirring occasionally, until crisp, about 12 minutes. Add the garlic and shallots and cook, stirring constantly, until golden brown, 2–3 minutes.
- Remove pan from heat; add absinthe or pastis. Return saucepan to the heat and cook until the liquid has almost evaporated, about 5 minutes.
- Add the oyster liquor and cream and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the cream has thickened slightly, about 10 minutes.
- Add oysters, artichokes, and tarragon to the reduced cream mixture and season lightly with salt and pepper. Cook, stirring occasionally, until the oysters’ edges begin to curl, about 2 minutes.
- Divide the oyster stew between four 6-oz. ramekins or bowls and top each with a puff pastry circle.