I’ll admit that I’ve always been fascinated with absinthe. From stories of the green fairy to the fact that it was banned in the United States in 1915, this anise-flavored spirit has long held my attention and I was excited to see it on the shelves during my last trip to the local liquor store.
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I was curious, though, about what to do with it once I’d bought it. I’d never even tasted absinthe before, and didn’t have any idea about how to use it. Enter Tom Sandham and World’s Best Cocktails. The best thing about this book is that it provides detailed history and information on each liquor and spirit. I learned a ton about absinthe that I didn’t know and they had some amazing cocktail recipes that I was eager to try out. This one caught my attention because a) it’s beautiful and b) it was easy to make.
Excerpted from World’s Best Cocktails by Tom Sandham
Award-winning French bartender Charles Vexenat created the Green Beast at the Cocktails & Spirits bar show in Paris. It can be served as a long drink or in a punch bowl for larger gatherings. Multiply the specs as you multiply your guests.
1 fl oz/25 ml Pernod absinthe
1 fl oz/25 ml lime juice
1 fl oz/25 ml sugar syrup
3 1/2 fl oz/100 ml water
Serve in a highball glass.
Pour the ingredients into a glass in the order listed, stirring and adding ice as you do so. Garnish with cucumber slices.
World’s Best Cocktails is an exciting global journey, providing the secrets to successful cocktail making, their history and provenance, and where to seek out the world’s best bars and bartenders, from London to Long Island and beyond. Cocktail and liquor connoisseur Tom Sandham provides a comprehensive appraisal of global cocktail culture, highlighting the trends and techniques that make the finest drinks popular in their native climes and across the world.
Tom Sandham is a highly-respected drinks writer in London who is at the forefront of cocktail culture. He writes a cocktail column for The Times online and is former editor of CLASS, the number one magazine in the world of cocktails. He has judged at the most prestigious cocktail competitions all over the world, landing in places as diverse and distant as Lapland or Cuba on a weekly basis.