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.
Hi Andrea,
ReplyDeleteMy name is Anuj Agarwal. I'm Founder of Feedspot.
I would like to personally congratulate you as your blog Ginhound has been selected by our panelist as one of the Top 50 Mixology Blogs on the web.
http://blog.feedspot.com/mixology_blogs/
I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 50 Mixology Blogs on the internet and I’m honored to have you as part of this!
Also, you have the honor of displaying the badge on your blog.
Best,
Anuj
Interesting cocktail that one, will add it to the list for sure!
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