Prep 10 mins
Cook 0 mins
Bring the Swiss Alps to you!I just posted this recipe on honor of the Gruyere Gurlz climb to the Alps. At least in a glass. After climbing the Alps I wanted to bring back the memories. So I tossed this drink together. In the 1860s, absinthe had become so popular that in most of Fraces cafés and cabarets 5 p.m. signalled l’heure verte ('the green hour'). Still, it remained expensive and was favored mainly by the bourgeoisie and eccentric Bohemian artists. By the 1880s, however, the price had dropped significantly, the market expanded, and absinthe soon became the drink of France; by 1910 the French were consuming 36 million litres of absinthe per year.
- 1 ounce absinthe, Chilled in the freezer
- 1 ounce creme de menthe, Chilled in the freezer
- 1 ounce vodka, Chilled in the freezer
- crushed ice (can be made in a food, processor good blender, or with a hammer take out any anger and crush some cu)
- 1 black licorice twist, Cut in half
- Shake absinthe, creme de menthe and vodka together very well in a shaker.
- In a ice cream sundae glass.
- Place a nice big mound of crushed ice into the glass.
- Pour the well shaker mix over the snow(crushed ice).
- Place the 2 halves of licorice as ski poles into the drink.
- You can watch it melt away!
- Oh! OK you can drink it!