Recipes

Sage-Absinthe Cocktail

Drink this and channel your inner bohemian
4 Ratings
100% would make again
Sage-Absinthe Cocktail Recipe
Photo: Rachel Vanni/Tasting Table

If you're looking to kick things up a notch in the cocktail department, there's no better spirit to start with than absinthe. It's got class, allure and that touch of mystery that will jolt you right out of those good ol' days of pre-made sour mix into the bohemian lifestyle you've always dreamed of (or something).

Try this cocktail from the mix masters at Brooklyn's celebrated Maison Premiere, which—fun fact—is equipped with its very own absinthe fountain. It's a tasty and balanced treat, that's as easy to make at home as it is to suck down in almost-dangerous proportions.

This cocktail is also a cinch to make in batches if you're looking to serve a crowd. Simply multiply the liquid amounts, mix all the ingredients together and refrigerate until it's time to serve in stunning crushed-ice-loaded copper julep tins.

To learn more, read "Absinthe Minded."

Porto Seguro

Recipe adapted from bar director Will Elliott, Maison Premiere, Brooklyn, NY

Yield: 1 cocktail

Prep Time: 10 minutes, plus overnight steeping

Cook Time: N/A

Total Time: 10 minutes, plus overnight steeping

Ingredients

For the Sage Dolin Rouge:

1 cup Dolin Rouge vermouth

2 sage leaves, bruised with the back of a knife

For the Sage-Absinthe Cocktail:

1¼ ounces sage Dolin Rouge

½ ounce lime juice

½ ounce grenadine

½ ounce cachaça

½ ounce absinthe

1 dash aromatic bitters

¼ cup crushed ice, plus more for presentation

Sage leaves, chiffonade, for garnish

Lime zest, channel-knifed, for garnish

Pomegranate seeds, for garnish

Directions

1. Make the sage Dolin Rouge: In a small bowl, combine the Dolin Rouge and sage leaves, cover with plastic wrap, and allow to steep overnight. Remove the sage leaves and reserve for later.

2. Make the cocktail: In a copper julep tin, stir all of the ingredients with ¼ cup of crushed ice until chilled. Top off the cocktail with more crushed ice and form into a dome-like shape overflowing from the tin cup. Garnish with sage, lime zest and pomegranate seeds, then serve with 2 straws.

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