Absinthe is the legendary spirit blamed for causing everything from tuberculosis to insanity among faithful drinkers during the 19th and 20th centuries, but now, it’s one of the trendiest (and safest) elixirs served at bars throughout the country - which is why a makeover is long overdue. After a 95 year exile from U.S. soil, the European emerald spirit returned to America in 2007 and since then, mixologists have been thinking of unique ways to jazz it up in time for weekends. One way you can enjoy absinthe
guilt-free is by celebrating with a Cherry Pop by Jonathan Pogash of New York City’s World Bar. Unlike bland
flutes of bubbly, the Cherry Pop highlights a union of absinthe and fine champagne, along with luscious almond syrup and tangy cherries, all ingredients for stirring up some scandalous behavior. Life’s too short to not give in to temptation.
Cherry Pop Cocktail Recipe
Ingredients
4 Pitted sour cherries
.5 oz. Lime juice
.75 oz. Monin Almond Syrup
1.5 oz. Lucid Absinthe
Champagne
Grated nutmeg
Preparation
In the bottom of a mixing glass, muddle cherries in the lime juice and almond syrup. Add absinthe, fill with ice, and shake very well. Strain into a chilled flute. Top with sparkling wine. Garnish with a few swipes of freshly grated nutmeg.
