For this long weekend for green partying.. you no longer have to drink green beer. Take it up a notch or 3 with Lucid Absinthe and find out what a fine liqueuer this is – and not one that is overly sweet either. It’s licorice taste and unique presentation is enough to catch anyone’s eye and tastebuds– and that’s no blarney!
Try this cocktail from Lucid, a high end brand of absinthe. It’s just different enough to be interesting, and it’s not overly sweet but there is a touch of sweetness to it — as you would find in any garden, The cucumber gives it a freshness that is illuminating and changes the absinthian flavor.
Van Gogh’s Garden
1 ½ oz. LUCID
½ oz. simple syrup
Club Soda
Kiwi Fruit
Cucumber
Muddle two cucumber wheels & two peeled Kiwi wheels with the simple syrup in a double rocks glass.
Fill with ice and add the Lucid. Top with Club Soda and add an un-peeled Kiwi wheel on the rim
THE GREEN LANTERN
1 oz. Lucid Absinthe
1 ½ oz. Midori
Ginger Ale
Garnish: 2-3 muddled limes and long green lime spiral
In a rocks glass, muddle 3 lime wedges, add ice, Midori and Lucid and transfer to a shaker. Shake thoroughly and return into rocks glass.
Now add the ginger ale and the lime spiral.
LUCID FRAPPE
1 oz. Lucid Absinthe
½ oz. of Simple Syrup
6-8 Fresh Mint Leaves
1 oz. of Soda Water
Muddle mint leaves in the bottom of a frappe style glass.
Add absinthe, simple syrup and fill with crushed ice. Pour mixture into shaker and shake vigorously. Pour contents into glass, top with splash of soda water and garnish with mint sprig.
Lucid Absinthe Supérieure (www.drinklucid.com) was developed by renowned absinthe historian and distiller T.A. Breaux, and unlike many contemporary imitations currently available in the U.S. and abroad, Lucid, naturally green in color, is distilled entirely from spirits and whole European herbs and uses no artificial additives, oils, or dyes. Lucid begins with a full measure of Grande Wormwood (Artemesia absinthium), Green Anise, Sweet Fennel, and other culinary herbs representative of European traditions and historical absinthe crafting.
Stevie Wilson,
LA-Story.com
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