Gin is finding its way into more and more cocktails as fall turns to winter, and absinthe isn’t far behind. The lonely bottle of falernum sits idly in the refrigerator, begging me to make another tiki drink, but I’ve found other uses for it …
Le Demon Vert
- 1 1/2oz gin (used Plymouth)
- 1/2oz absinthe (I used Herbsaint)
- 1/2oz falernum
- 1/2oz lime juice
Shake with ice and strain into a cocktail glass. Garnish with a licorice stick.
Source: The Art of the Bar, Jeff Hollinger and Rob Schwartz
For a second try, I used Henri Bardouin instead of the Herbsaint. Beyond changing the color to a creamy white, it softens the licorice flavor a good bit. It’s not sweet, per se, but it is a bit muted.
Garnishing this with licorice makes a lot of sense. The drink is dripping with it. Tart lime and crisp ginger bounce around in your mouth like this is some kind of strange tiki drink, but the gin hits home again and again reminding you otherwise. The absinthe is balanced skillfully. I can imagine enjoying this late afternoon on Christmas day or perhaps late at night after Thanksgiving.
- What’s your favorite non-tiki falernum cocktail? (or for those of you who consume nothing but exotic cocktails, what’s a good way to use up your falernum?)
- What are your favorites from Art of the Bar?