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This week's Cocktail Friday is a bit controversial as we are using Absinthe. A rather specific liquor.
#absinthe #absinthecocktails #cocktailfriday
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0:00
Hey, I'm Jocelyn and this is my very dear friend Sandra and today is Friday so
0:05
we're making cocktails. We are going to make an absinthe frappe. This is
0:12
controversial in that absinthe has a licorice sort of flavor. It's an anise
0:18
based liqueur and it's strong and it is potent. It is all sorts of in your face
0:25
So this is a funky thing and we're going to make one. And if you love black licorice, this is right up your alley
0:32
And if you don't, don't try it. We're going to start by taking this big, just handful, finger, fistful, whatever you're going to call this
0:43
Mint. We're going to throw it into an empty shamer. So you're muddling it dry
0:50
Muddling it dry. Which is unusual because usually when you muddle, there's some liquid in there, right
0:55
Yeah. So we're just going to be a little different. I wish my whole house smelled like mint all the time. It's so nice
1:06
Yeah. And all you're doing is press and twist, press and twist to release the oils from the mint
1:12
You don't need to macerate the mint. And then we're going to take an ounce and a half. Now this is not true absinthe
1:20
You can use true absinthe. This is herb somme or herb thing depending on where you're from. It was created in New Orleans after absinthe was
1:31
outlawed so it a very similar taste anise based and perfectly acceptable if you want to use So can we talk about absinthe and what happened with absinthe So at one time absinthe had its wormwood right
1:47
It was made with wormwood. And wormwood is somehow, is it hallucinogenic
1:51
I mean, you could have, right? There were all kinds of ideas about what it would do to you
1:58
And really, it's been pretty much disproven that there's probably no reason in the world
2:04
that you should not drink absinthe. It's good. It's now legal again, and you can get it in the States once again
2:11
So it's not really like some crazy hallucinogenic. You're not going to see rain fairies
2:18
That's not. No melting stop signs. Okay, good. It's just an alcohol distilled from something unusual
2:27
And this is more an herbal with anise. It's definitely anise, but you're right
2:34
It has an herbal back. There's something else to it. And if you don't have this at home, you have Cernod or another anise-based liqueur
2:43
you can make this with that. Could you do this with, like, Uso? You could
2:48
Uso, I feel, has a little bit of a different slipperiness to it. Yeah
2:52
But you could, I mean, it's your drink. We're not going to show up in the juice
2:57
We agree, because we always have Uso on it. Okay, and so then we're going to put just a smidge of simple syrup, just a quarter of an ounce
3:08
Oh, a quarter of an ounce, that's not very much. Okay, we'll put a half an ounce
3:12
Okay. This actually the recipe that I adapting from says a quarter to a half This really is to your taste so since jocelyn was a quarter a half it rare that i ask for more um sugar but this is and i greek i mean
3:33
i think that black licorice anise is like part of our dna and in in the greek community right
3:40
um but i would like it to be on the soft side right yeah i don't disagree don't call me ronald
3:46
Reagan where I'm eating only the black jelly beans. I would never call you that
3:50
Isn't that a funny thing that that's what I remember about President
3:54
that he just loved black jelly beans? Probably because as a kid
3:58
I thought they were horrible. I was like, just give me the red ones. I like those. Well, I'm sure he's glad to be
4:04
remember. Yeah, he is. Okay, so we put all that in. I'm going to just
4:08
put some red ones in so that we can make it. And so was that one
4:12
dash of patients? That was a couple, three. Oh, okay. Make sure you use patience. Actually, in this one, I take that back. In this one
4:25
rarely can you interchange and you can choose. If you have an extra, you can use them. Use one or the other
4:33
I find that interesting because very rarely can you choose. So, you just put all this water out of place
4:43
Put it all in the coffee. Mound it. Hold it out first
4:52
I'm making a snow cone. You are going to have a black liquor snow cone
4:56
Snow cone. I just going to melt it down a little bit Oh now that a good color though Absinthe things are always this like bright That for chartreuse
5:09
Chartreuse. That's exactly that is chartreuse right there. So I'm going to make this out of the way so you can see it
5:14
Take care. It is. All right. Funny, I'm getting a whole lot of mint out of that
5:21
I am pleasantly surprised. Like, I really thought that this was going to be over-the-top black licorice
5:34
There is a good measure, actually, of the mint. I really get a lot of the mint, and I'm glad we did half an ounce of the sugar or the simple syrup
5:41
I think that made a huge difference. So, you want to taste it? I'm pleasantly surprised with this
5:47
It's good. It is good. It is good. I know, you're not a huge absinthe sort of person
5:53
I actually enjoy absinthe. I just want to just add this. Some people like to make it instead of filling the glass
6:00
They like to top it. You notice I had the club out. Some people like to leave it a little space, and you can put a little fizz in it
6:09
We're all about the liquor here. But, I mean, why waste your calories on your lungs
6:16
I mean, why waste space in the glass? If you can just have a cocktail, right
6:20
So, wonderful absinthe frappe. Thank you for this because you know what
6:25
I've actually never had this before. It's a really old school cocktail
6:30
I love that you have introduced me to something new. So, very cool
6:35
I hope you all enjoyed this. And we will see you in one week for our next Friday cocktail
6:42
Cheers. Bye
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