Lucid Bombay Cocktail #2

bombay cocktail

Ingredients:

  • 1 dash Lucid Absinthe
  • 2 dashes Curacao
  • ¼ oz French Vermouth
  • ¼ oz Itailian Vermouth
  • ½ oz Brandy

Preparation:

  • Shake well and strain into a cocktail glass.
  • Enjoy.

Source: The Savoy  Cocktail Book, © 1930 Harry Craddock

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The Lucid Absinthe Block and Tackle Cocktail

block-and-tackle-cocktail

Ingredients:

  • 1/6 Lucid Absinthe
  • 1/6 Calvados Apple Brandy
  • 1/3 Brandy
  • 1/3 Cointreau

Preparation:

  • Shake well and strain into a cocktail glass.
  • Enjoy.

Source: The Savoy  Cocktail Book, © 1930 Harry Craddock

The Lucid Absinthe Snazerac Cocktail

Snazerac

Ingredients:

  • Rinse of Lucid Absinthe
  • 2 ounces Tap 357 Canadian Maple Rye Whisky
  • 1/2 ounces Van Gogh Rich Dark Chocolate Vodka
  • 3 dashes Peychaud’s bitters

Preparation:

  • Stir last three ingredients well with ice
  • Strain into absinthe-rinsed rocks glass. Garnish with an orange peel.

Created by Jonathan Pogash, The Cocktail Guru

For Your Sweet Tooth: Absinthe Ganache

Warning: this dessert is extremely delicious.

absinthe ganache delicious

Ingredients:

  • 60ml Lucid Absinthe
  • 220g dark chocolate (70% cocoa solids or higher), broken into pieces
  • 15g unsalted butter
  • 120ml imported English double cream (available at Whole Foods)
  • pinch of sea salt

Preparation:

  • Put the chocolate, salt and butter into a bowl and set aside.
  • Heat the cream in a bain-marie until it starts to simmer.
  • Remove from the heat and add the chocolate and butter, stirring to bring together and melt the chocolate.
  • Slowly pour in the absinthe, stirring to bring it together. If it starts to split, return to a very low heat, stirring well.
  • Preheat oven to 350F. Then toast a handful of pecans on a baking sheet for 6 mins or until aromatic and browning.
  • To assemble, put a cake on a small plate, drizzle with absinthe chocolate sauce and dust with pecans. Dust with powdered sugar too if you like.

Source:

  • Lily Vanilli’s Sweet Tooth, available from Cannongate books, 2012

The Death At Dusk Cocktail

This cocktail is both delicious and beautiful to behold.

death dusk
Ingredients:

  • ¼ ounce Lucid Absinthe
  • ½ ounce crème de violette
  • 5 ounces sparkling wine
  • 1 maraschino cherry

Preparation:

  • Combine the crème de violette and wine
  • Float the absinthe on top
  • Add maraschino cherry as garnish

Lucid Absinthe Brunelle Cocktail

This cocktail is one of Lucid creator Ted Breaux’s favorite recipes.

brunelle cocktail
Ingredients:

  • 1 part Lucid Absinthe
  • 3-4 parts freshly squeezed lemon juice

Preparation:

  • Shake well and strain into cocktail glass. Add sugar to taste.

Sources:

YouTube videos featuring Lucid Absinthe

Could you figure out how to prepare Lucid Absinthe without a spoon, fountain, or balancier? Watch these two college students do a great job figuring it out.

Here is a good example of how not to pour Lucid. The iced water in this video is being poured too quickly for a proper louche, which means that the absinthe will not release all of its flavor and will not taste as complex as it should. In addition, we do not recommend using this many sugar cubes.

Want a drink that will give you a real kick? Then say hello to the Red Fairy. Lucid + Red Bull + sugar. Recipe here: