Absinthe is a potent liquor, but if you enjoy the flavor of anise, it can be used successfully as a base spirit! My Fairy Godmother recipe combines the “green fairy” with elderflower, pineapple, lemon, and lime for a unique, tropically-inspired absinthe cocktail.
Wait, doesn’t absinthe make you hallucinate?
Nope. Absinthe was outlawed in the United States for nearly 100 years, but claims of absinthe-induced hallucinations were more likely due to plain ol’ over consumption of alcohol. Keep in mind that absinthe is a very alcoholic spirit at 50-75% ABV, which is why this recipe uses just 1 ounce of the stuff. It can potentially be twice as strong as your average bottle of gin, vodka, or whiskey! However, a key ingredient in absinthe (wormwood), does contain small amounts of thujone. And thujone, when consumed in large enough quantities, apparently has some psychedelic properties. Large doses are also toxic though, so don’t get any ideas!
Absinthe and pineapple: the perfect pair
The strong anise flavor of most absinthes pairs perfectly with the intensely sweet and sour flavor of pineapple. Freshly pressed pineapple juice is my very favorite thing to mix with absinthe, and one of the few flavors that can hold its own next to such a domineering spirit. Anise also pairs really well with citrus fruits, so I’ve used half lemon juice and half lime juice to liven up this cocktail. For sweetness and to soften the rough herbal edges, I’ve added elderflower liqueur. My choice liqueur here is Fiorente Elderflower Liqueur. It’s not quite as sweet as other brands and it’s also made with lemon peels and mint which round out the floral flavor nicely.
Fairy Godmother Absinthe Cocktail
- 1 oz absinthe (I used Oregon Spirit Distillers)
- 3/4 oz elderflower liqueur (I used Fiorente)
- 3/4 oz pineapple juice (use fresh or unsweetened if bottled/canned)
- 1/2 oz freshly squeezed lemon juice
- 1/2 oz freshly squeezed lime juice
- Add all ingredients to a cocktail shaker and fill 3/4 with ice.
- Shake until chilled, about 12 seconds.
- Strain into a coupe glass over a large chunk of ice (optional). Garnish with a petite edible orchid or a lime twist.