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This week on “Dinner Classics” Cocktail Maestro Norm Owen wades into the magical world of Absinthe!

This week on “Dinner Classics” Cocktail Maestro Norm Owen wades into the magical world of Absinthe! featured image

This week, Cocktail Maestro Norm Owen wades into the magical world of Absinthe! Once banned due to misinformation about its health effects, it is a staple in many wonderful cocktails – and is now available in Ontario! Norm recommends the Absinthe made by Dillon’s distillery in Niagara.

Traditional way to drink Absinthe:

Put a sugar cup on a slotted spoon and hold it over a glass half-filled with Absinthe. Slowly pour cold water over the spoon and let it dissolve the sugar into the glass. This is known as the “Absinthe Fountain.” If your Absinthe is already sweetened, just pour equal amounts of Absinthe and ice cold water. You’ll end up with a delicious, cloudy, refreshing licorice-like drink.

Absinthe Cocktails:

The Corpse Reviver #2
Rinse a coupe with Absinthe, and dump it out.

Then shake over ice:
.75 lemon juice
.75 Cointreau
.75 gin
. 75 Lillet blanc (or Cocchi Americano if you can find it)

Pour into the rinsed glass and garnish with an orange twist.

The Suissesse
In a cocktail shaker without ice, pour:

1.5 oz Absinthe
.5 oz orgeat (almond syrup)
2 oz cream
1 egg white
1 dash orange blossom water

Dry shake (without ice) until nice and frothy – hold tight because that egg white expands!

Shake again with ice until very cold.

Double strain into a rocks glass over ice, or one big ice cube if you have it.

Enjoy!

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