The Ecossaise

I knew I wanted this drink to be a bit of a labor of love. In the whirlwind world of mixology, every once in a while it’s nice to have a cocktail takes just a little bit of time to complete and enjoy. I also knew I wanted to pay homage to the classic (and admittedly time consuming) traditional absinthe preparation technique. Make sure you have time to make this, but the final results are well worth the wait.

Tools Needed:

• Absinthe Fountain, or way to slowly pour the water (we use a port sipper)

• Ice Cold Purified Water

• 1 oz. Lucid Absinthe Supérieure plus some to wash

• 3 oz. Drumguish Single Malt Highland Scotch

• Bitters Soaked Sugar Cube

• Absinthe Spoon

• 6 oz. Absinthe Glass

To Make the Ecossaise:

• Frost a 6 oz. absinthe glass.
  • To do this, take your absinthe glass and fill with ice and purified water. Let sit for about five minutes until the glass is nice and cold. Dump the ice, rinse quickly with ice cold water, then place the glass in the freezer for 5 to 10 minutes. This creates a gorgeous frost to keep the glass ice cold.

• Remove the frosted absinthe glass from the freezer

• Wash the glass with a bit of absinthe and dump the remaining

• Add the scotch and absinthe to the absinthe glass

• Place the absinthe spoon over the glass and then place the bitters-soaked cube on top

• Slowly drip the ice-cold purified water over the ice cube until it’s fully dissolved

• Once it’s fully dissolved, gently stir the drink with your absinthe spoon and serve

This cocktail recipe originally appeared on cocktails365.com. For the entire tasting notes, and the process by which I created this cocktail, click here. To contact me directly, e-mail me at cocktails365@markvierthaler.com.