Now that Christmas is over, it is imperative to start thinking of the future. Namely, New Year’s Eve. More specifically, drinks for New Year’s Eve.
Absinthe has been in the news quite a bit in the past year, because it is now “legal” again in the US. This past spring, while researching a story on absinthe in Beijing, I got to try more than just different kinds of louched absinthe. A couple bars made very tasty cocktails in which the fruity liqueurs and juices complimented the anise flavors in absinthe. (Q Bar in Sanlitun has an Absinthe Martini w/ peach liqueur, and Club Obiwan serves a killer “Henry” cocktail w/ absinthe, Cointreau, pineapple juice, and lime juice.)
Last night I adapted an “Abinsthe Frappe” recipe from Epicurious, the “frappe” part presumably from the crushed ice. Instead of club soda I added some cranberry juice, which also holds up quite well against the 3 tablespoons of absinthe. If you can get your hands on a bottle of absinthe, try out this cocktail on the 31st. If you want to go for fire and theatrics on New Year’s Eve, take the rest of your absinthe and louche like the Czechs.
Other cocktail recipes:
Absinthe Cranberry Frappe
Adapted from Epicurious
1/2 cup crushed ice
1 1/2 ounces (3 tablespoons) absinthe
1 ounce (2 tablespoons) simple syrup
2 ounces (4 tablespoons) cranberrry juice
In a tumbler, combine crushed iced, absinthe, and simple syrup. Mix until most of the ice is melted, then transfer to serving glass. Top with cranberry juice and serve.