Cocktails with a History

French Toast

Absinthe has been shrouded in myth and mystery, even more so during the near century that it was illegal in the U.S. Introduced in Philadelphia December 31, 2008, Vieux Carre was the first legal absinthe to be distilled, bottled, and sold on the East Coast in nearly 100 years.

1.5 oz of Woodford Bourbon
2 bar spoons of Vieux Carre Absinthe
1 oz egg white
1 bar spoon of vanilla simple syrup
1 oz of maple simple syrup
Pinch powdered sugar
Pinch cinnamon

Combine Woodford, Vieux Carre, vanilla, egg white, maple simple syrup, and cinnamon in a shaker tin, dry shake first. (This will help get a huge, foamy head on the cocktail.) Then add ice and shake vigorously. Strain into a Marie Antoinette glass, and dust with powdered sugar. Garnish with a few specks of cinnamon in one spot for contrast.

These three cocktails feature Combier L'Original, Royal and Rouge. The Combier family developed their recipe for the original triple sec in 1834.

Royal Jubilee

2 oz Royal Combier
4 chunks fresh lemon (1/2 lemon)
6-8 mint leaves

Muddle mint leaves and lemon wedges in mixing glass. Add Royal Combier and Ice and shake hard. Strain over ice in a rocks glass and garnish with a fresh mint sprig.

Rouge Noir Cocktail

1.5 oz Combier Rouge
0.5 oz Combier Orange Liqueur
4 oz brut
1 Orange zest

Pour Combier's Rouge and Orange Liqueur in champagne flute. Top with champagne. Garnish with 1 orange zest.

Corpse Reviver #2
Adapted from Vintage Spirits & Forgotten Cocktails by Ted Haigh

1 oz. gin
1 oz. Lillet
1 oz. fresh lemon juice
1 oz. Combier L'Original
1 drop Vieux Carre absinthe

Add all ingredients to a cocktail shaker; fill with ice and shake well. Strain into a chilled cocktail glass. Garnish with a cherry.

Edited by Patricia D. Sherman

©CocktailAtlas.com

Contact Us: Editor Webmaster