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.

Death in the Afternoon

½ oz Sirène Absinthe Verte
Sparkling Wine (Off-Dry, or be adventurous with a sparkling Moscato)

Pour absinthe into a champagne flute; top with sparkling wine. Garnish with a lemon curl, or drop in a raw sugar cube and watch the bubbles dance.

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, we like it in there)
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 prepared glass. Twist a piece of lemon peel over the drink, rub it around the rim of the glass, and then discard it.

La Sirèna Colada

History: a fun variation on a classic Pina Colada, one of the famous tropical cocktails invented in the 1950’s

1 oz Sirène Absinthe Verte
½ oz Aged Rum
1¼ oz Pineapple Juice
1 oz Coconut Syrup (½ Coconut Cream, ½ Coconut Milk)
½ oz Simple Syrup
½ oz Fresh Lemon

Shake ingredients with ice; strain into ice-filled Mule glass. Garnish with mint sprig.

SEASONAL & ADVANCED RECIPES


Sirène Suissesse

1½ oz Sirène Absinthe Verte
½ oz Orgeat Syrup
1 oz Pasteurized Egg White
1 dash Orange Flower Water
2 oz Heavy Cream or Half & Half
Shake ingredients without ice first, then add ice and shake vigorously. Strain into chilled highball glass with or without ice. Garnish with an orange twist if you’re feeling fancy. This is a wonderful morning cocktail, but we also like it for dessert.

A Persian in Paris

1 oz Sirène Absinthe Verte
½ oz Orange Liqueur (ours, or else Cointreau or another triple sec)
1½ oz Pomegranate Juice (we use Pom)
¼ oz Fresh Lime

Shake ingredients with ice, strain into chilled coupe glass. Garnish with a lime wedge or orange swath.