Recipe: Absinthe Margarita Cocktail
When anise met agave
Even though low-alcohol drinks are great for summer, sometimes your day calls for something that packs a little more punch. This intensely flavored drink (thanks to anise-y absinthe) delivers on strength while remaining refreshingly satisfying on a warm day. Plus, you get to impress all your friends with a flashy bar trick. Say yes to anise.
Recipe from the Tasting Table Test Kitchen
La Abuela
Sometimes your day calls for a drink that packs a little punch. This absinthe-basil margarita delivers on strength while remaining refreshingly satisfying.
Prep Time
10
minutes
Cook Time
0
minutes
Servings
1
cocktail
Total time: 10 minutes
Ingredients
- ¼ ounce absinthe, 60 proof or stronger
- 1 white sugar cube
- 4 to 5 Thai basil leaves, plus more for garnish
- ¼ ounce yuzu lime juice
- 2 ounces añejo tequila
- Ice
Directions
- In a jigger, measure out the absinthe, then drop in the sugar cube to allow it to partially absorb the liquor.
- Meanwhile, in a rocks glass, muddle the Thai basil and yuzu. Add the tequila, then fill the glass halfway with ice and stir with a bar spoon until well chilled.
- Place the absinthe spoon on top of the glass and place the absinthe-soaked sugar cube on top of the spoon. Using a lighter or torch, ignite the sugar. As it begins to caramelize and dissolve into the drink, pour the remaining absinthe over the flame to fuel the fire. Once the sugar is fully melted, use the absinthe spoon to stir the residue into the cocktail. Fill the rest of the glass with ice, stir and garnish with a sprig of Thai basil.