Drinkin French Bucks and gettin absinthe-crunk yall

freedummring:

I know I posted this before. but here goes:

2 Recipes for a French Buck:

1.5 oz. absinthe (today I’m using Mata Hari, but I also like the Kubler)
.75 oz. GOOD creme de cassis (briottet, massenez, brizzard et cie)
.75 oz. fresh squeezed lemon
shaken briskly, strained into a collins glass over ice, topped up with ginger beer (if commercial, brought up to heat with 3-5 drops of cayenne tincture, which can be readily purchased @ GNC or so forth: don’t touch it and be careful!: drop by drop!).

I’d simplify and improve it by saying, for home use:

1.5 to 2 oz. absinthe
.75 oz. fresh squeezed lemon
.5 oz. creme de cassis or mure (any of the aforementioned brands)
.5 oz. homemade ginger syrup (see below)
shaken briskly, strained into a collins glass over ice, topped up with seltzer/club

Homemade ginger syrup being simply:

2 parts fresh extracted ginger juice (either through an extractor or a blender; if through a blender, pressed through cheesecloth — be very careful not to burn the motor out on a home blender: ginger is insanely fibrous: this will keep for a week if refrigerated)
1 part 1:1 cold-processed simple syrup (equal parts sugar — superfine Domino is the industry standard if available — and cool water, shaken/blended until the sugar is dissolved @ room temperature: this will keep for a few weeks, substantially longer if you don’t mind adding a shot of vodka to it)
blended until mixed

reblogging for JonasFiel