June 28, 2017

Imperial Opal


Danes are up there with the Dutch and the Finnish when it comes to eating licorice as candy. Perhaps unsurprisingly that has given rise to a host of ready mixed shots flavored with the most popular types of licorice.

I wish it would open more peoples tastebuds - and eyes - to a cocktail like the Imperial Opal. Rich in licorice taste from the anise in both absinthe and anisette.

It heralds from Maison Premiere in Brookly, New York.  All though there is an Opal cocktail in William Schmidts The Flowing Bowl from 1891  - only the absinthe seems a common denominator.

And naming an absinth based cocktail anything opal - seems a very obvious thing to do.


  • 3 cl absinthe - I used La Clandestine
  • 1 cl anisette - I used sambuca
  • 1 cl simple syrup
  • 1,5 cl yellow Chartreuse
  • 3 cl water
  • rose tincture or rose water
Measure all but the last ingredient into a shaker, fill it with ice and shake. Strain into a low glass filled with crushed ice and drop a bit of rose tincture or rose water on top. Garnish with lemon, rose and perhaps lavender.


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