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COCKTAILS WITH SIRÈNE ABSINTHE VERTE

Sirène Absinthe Verte was born from our love and appreciation for great absinthes.  We designed Sirène to be delicious in a classical drip preparation, but also to be cocktail friendly and versatile.  Here are a few favorite ways to enjoy Sirène.

SIMPLE & ELEGANT


Traditional Absinthe Drip

1 1/2 oz Sirène Absinthe Verte
3 oz Cold Water (in a Fountain or Carafe)
1 Sugar Cube & Absinthe Spoon or Slotted Spoon, if desired

Pour absinthe into glass. If you want to add sugar, place an absinthe spoon (or a slotted spoon) on the glass and place a sugar cube on the spoon. Then drip ice cold water into the absinthe (over your sugar cube, if using).  Slowly add the water, and watch the changes in the glass.  Sip and savor.  And add more water, if desired.

Absinthe Frappe

1½ oz Sirène Absinthe Verte
½ oz Simple Syrup (to taste)
2-3 oz Cold Water

Fill highball glass with crushed ice. Add drink ingredients, then stir to combine.

This was the most popular absinthe drink in the U.S. back in the early 1900’s, before the spirit was banned.

CLASSIC COCKTAILS


Sazerac

History: One of the oldest cocktails, created in New Orleans in the 1830’s.

2 oz. Rye Whiskey
¼ oz. Simple Syrup
4 dashes Peychaud’s Bitters
1 dash Angostura Bitters (optional)
¼ oz. Sirène Absinthe Verte

In a mixing glass filled 3/4 with ice, add whiskey, simple syrup, and bitters. Stir well. Coat the inside of a chilled rocks glass with absinthe, discard excess. Strain the cocktail into the glass. Twist a piece of lemon peel over the drink, and then discard it.

Dixie Cocktail 

History: First published in 1916, and popular in New Orleans.

¾ oz Distiller’s Gin No. 6
½ oz Sirène Absinthe Verte
½ oz Dry Vermouth
2 dashes Grenadine
1 oz fresh Orange Juice

Shake all ingredients well with ice, strain into a small cocktail glass. Garnish with an orange twist. This is a very old cocktail (and a potent one), but it’s great.

SEASONAL & ADVANCED RECIPES


Parisian Mule

1 oz Sirène Absinthe Verte
1 oz Orgeat – we love Wilks and Wilson
1/2 oz Orange Curacao (we use our house-made version)
1/2 Lime, cut into wedges
1/4 oz Fresh Lime Juice, if limes are small
Ginger Beer

Muddle lime wedges in glass. Add absinthe, orgeat, and liqueur (and lime juice, if using). Fill with crushed ice, then top with ginger beer. Garnish with lime wedge if desired.

 

Passion Fairy

2 oz Sirène Absinthe Verte
2 oz Passion Fruit Puree
1 oz Brandy
3/4 oz Triple Sec
Two dashes Orange Bitters

Shake ingredients with ice. Strain into chilled coupe glass. Garnish with a long orange twist.