Recipes 2009
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Absinthe Cocktail #1
1 oz. Absinthe
3 dashes Benedictine
2 dashes Bitters
1 oz. Water
Shake well with cracked ice. Strain into cocktail glass

Absinthe Suissesse
1 1/2 oz. Pernod
2-3 Drops of Anisette
2-3 Drops of Orange-Flower Water
1 Tsp. White Creme de Menthe
1 Egg White
Shake with ice and strain into a cocktail glass.

You may substitute Pernod, Herbsaint, or Anisette if Absinthe is unavailable, or vice versa.

Pernod Drip

The Classic Preparation
1 1/2 0z. Pernod
1 sugar cube
crushed or cracked ice
Use a tea strainer (unless you can find an absinthe spoon, good luck!)over an old fashioned glass. First pour the Pernod into the glass then place the strainer, with sugar cube inside over the glass. Pack a mound of your ice atop the sugar. When the ice has melted, the drip is ready. For those with no patience, cold water can be slowly poured over the strainer until the sugar is gone and the glass is full (this however makes for a weaker drink).

Pernod Flip
1/2 oz. Pernod
1/2 OZ. Cointreau
2 teaspoons lemon juice
1 small egg
1 teaspoon sugar
grated nutmeg
Shake ingredients well with ice. Strain into a prechilled Delmonico glass. Sprinkle nutmeg on top.

Pernod Curacao Frappe
1 oz. Pernod
1/2 oz. curacao
1 teaspoon lemon juice
2 teaspoons orange juice
1 thin sliceorange
Stir ingredients and pour over crushed ice in a deep-saucer champagne glass. Add orange slice.

Pernod Martini
2 ozs. gin
1/2 oz. dry vermouth
1/8 teaspoon Pernod
Stir well with ice. Strain into a prechilled cocktail glass. Very pleasant with an onion stuffed olive. Some bartenders pour a soucon of Pernod into the glass, swirl it around and then add the martini.

Ladies Cocktail

1 1/2 oz Calvert Extra
2 dashes Absinthe or Anesone
3 dashes Anisette
1 dash bitters
Stir well with ice. Strain into glass. Serve with piece of pineapple on top.

The "Original" Sazerac Cocktail
1 tsp Sugar
1-1/2 oz Rye whiskey
1 Dash Herbsaint, Pernod or Absinthe
2 dashes Peychaud bitters
2 dashes Angostura bitters
1 Lemon peel twist
Crushed Ice

Chill an Old Fashioned glass by filling with crushed ice. In another glass mix the sugar with the bitters dissolving the sugar. Add some ice, stirring to chill. In the Old Fashioned glass remove the ice and pour in the Herbsaint coating the entire glass. Remove the excess Herbsaint.
Add the Rye Whiskey and bitters/sugar mixture. Add the Lemon Twist.

Sea Fizz
1 1/2 oz. Absinthe
Juice of 1/2 Lemon
1 Tsp. Sugar
1 Egg White Seltzer

Shake with ice and strain into a highball glass and fill with seltzer.

Absinthe Special Cocktail

This will give you something that looks & tastes similar to Absinthe

1 1/2 oz. Anisette
1 oz. Water
1/4 Tsp. Powdered Sugar
1 Dash of Orange Bitters

Shake with ice and strain into a cocktail glass.



Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295