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On the palate
Absente 55 is enjoyed by those in the know in the true tradition that involves a flame, sugar, water and absintheÉ a ceremonial ritual which gives free reign to your imagination. Absente 55 derives its bitterness from several of the aromatic plants of absinthe (Artémisia Absinthium). The thujone content is strictly regulated in line with legislation (extract from legislation).
The Absente 55 recipe, a blend of absinthe, aniseed flavors, mint and spices, gives it its incomparable color and unexpected length of flavor.
Tips: Here are a few ideas. Adapt to suit your mood and taste: serve using the traditional spoon method, onto crushed ice or, if you love your drinks strong, just serve it neat. With Absente 55 there are no rules.
How do you drink it?
The armoise (Artemisia Vulgaris) infusion gives Absente its structure.
The alcoholate and essences add subtile flavors of anise, mint and spices, giving Absente its balance, elegance, freshness and surprising length of flavor.
For drinking Absente there are no rules (or very few):
You can pour the Absente onto crushed ice or ice cubes.
If you like strong drinks then you can drink it neat.
If you prefer it slightly bitter and less sweet, simply add fresh water to your Absente.
Those nostalgic for the past can practice the ritual of bygone days by placing a sugar cube onto an absinthe spoon placed on the rim of the glass and slowing pour in the water until it melts the sugar and turns the Absente an opalescent green.
Absente can also be flambéed and added to cocktails.
Organoleptic profile
The color: a beautiful light green with clear shiny glints of yellow.
The nose: a subtile aroma of absinthe blended with anise, mint and spices.
The mouth: round aniseed attack moving onto a well-structured feel thanks to the presence of the amoise, finishing with the fresh, spicy notes (absinthe, lemon balm and mint) which give Absente its length of flavor
Storage: at room temperature, not above 25¡C or keep chilled. Store the bottle upright. No use-by date.
Cocktails
Cocktails with this bottle
New Orleans classic — a creamy, anisette-style absinthe flip dating to the early 20th century
Absinthe Suissesse
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30 ml Absinthe (Absente 55)
30 ml Orgeat (or almond liqueur — Amandine)
30 ml Heavy cream (or half-and-half)
1 fresh egg white
3 drops Orange flower water (optional, traditional)
Garnish: mint sprigMethod
Dry-shake all ingredients (no ice) for 15 seconds to whip the egg and emulsify the cream.
Add ice and shake hard for another 12 seconds.
Double-strain into a chilled small wine glass or coupe.
Garnish with a slapped mint sprig.
1930s Savoy Cocktail Book — gin, vermouth, crème de violette and a kiss of absinthe
Atty Cocktail
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45 ml Dry gin
22 ml Dry vermouth
10 ml Crème de Violette
2 dashes Absinthe (Absente 55)
Garnish: lemon twistMethod
Stir all four with ice in a mixing glass for 20 seconds.
Strain into a chilled cocktail glass.
Express a lemon twist over the top and discard.
1920s Harry's New York Bar Paris — a tart, citrus-forward absinthe sour
Brunelle
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45 ml Absinthe (Absente 55)
25 ml Fresh lemon juice
10 ml Simple syrup
Garnish: lemon twistMethod
Shake absinthe, lemon and syrup with ice hard for 10 seconds.
Double-strain into a chilled coupe.
Express a lemon twist over the top.
Adjust syrup to taste — Absente 55 is sweeter than vintage absinthe, so start with 8-10 ml.
Classic absinthe cocktail — Bouchon pours DDP Absente 55 or Grande Absente 69
Death in the Afternoon
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15 ml Absinthe (Absente 55 or Grande Absente 69)
Brut Champagne to top (about 120 ml, well chilled)
Garnish: lemon twist (optional)Method
Pour the absinthe into the bottom of a chilled flute or coupe.
Top very slowly with Champagne — the louche builds as it pours.
Hemingway's original instruction: drink three to five of these, slowly.
No need to stir; the cloudy opalescence is the drink.
Toulouse-Lautrec's purported personal drink — a 50/50 absinthe-cognac knockout, named for the rumble it leaves behind
Earthquake (Tremblement de Terre)
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45 ml Absinthe (Grande Absente 69 for authenticity)
45 ml Cognac
Garnish: noneMethod
Stir both with plenty of ice in a mixing glass for 20 seconds — this drink is strong and benefits from generous dilution.
Strain into a chilled coupe.
Serve without garnish — Toulouse-Lautrec didn't bother.
Jerry Thomas — pre-Prohibition fizz with Scotch and a hit of absinthe to wake the dead
Morning Glory Fizz
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60 ml Blended Scotch (or rye)
5 ml Absinthe (Absente 55)
20 ml Fresh lemon juice
10 ml Fresh lime juice
10 ml Simple syrup
1 fresh egg white
Soda water to top (about 60 ml)
Garnish: lemon wheelMethod
Dry-shake whisky, absinthe, citrus, syrup and egg white (no ice) for 15 seconds.
Add ice and shake hard for another 10 seconds.
Strain into a chilled fizz glass and top with chilled soda.
Garnish with a lemon wheel.
Modern classic — Phil Ward, Death & Co. New York. Absinthe rinse meets elderflower and lillet
Necromancer
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30 ml Absinthe (Absente 55 works; Grande Absente 69 if you want it punchier)
30 ml Lillet Blanc (or dry blanc vermouth)
30 ml Elderflower liqueur
30 ml Fresh lemon juice
2 dashes Peychaud's bitters
Garnish: lemon twistMethod
Combine all liquids and bitters in a shaker with ice.
Shake hard for 10 seconds.
Double-strain into a chilled coupe.
Express a lemon twist over the top and drop it in.
New Orleans — Lafitte's Blacksmith Shop bar lore. A martini with absinthe instead of vermouth's gentler kiss
Obituary Cocktail
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60 ml Dry gin
15 ml Dry vermouth
15 ml Absinthe (Absente 55)
Garnish: lemon twist or oliveMethod
Stir all three with ice in a mixing glass for 25 seconds — the absinthe needs cold to mellow.
Strain into a chilled martini glass or coupe.
Garnish with a lemon twist (or a single olive, for the savoury take).
Charles H. Baker's Cuban classic — rye, sweet vermouth, cherry liqueur and an absinthe rinse. Here, an Absente rinse stays true to the original technique
Remember the Maine (Absente Twist)
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60 ml Rye whiskey
25 ml Sweet vermouth
10 ml Cherry liqueur (Maraschino)
5 ml Absente (for the rinse)
Garnish: brandied cherryMethod
Rinse a chilled coupe with absente; discard the excess.
In a mixing glass, stir rye, sweet vermouth and cherry liqueur with ice for 20 seconds.
Strain into the rinsed coupe.
Garnish with a brandied cherry on a pick.
House-style Sazerac with Absente — a Bouchon-house variant where the Peychaud's-laced cognac is rinsed in Absente rather than absinthe verte
Sazerac d'Henri
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5 ml Absente (for the rinse)
60 ml Cognac (VS or VSOP)
5 ml Rich simple syrup (2:1) or 1 sugar cube
3 dashes Peychaud's bitters
1 dash Angostura bitters
Garnish: lemon peel (expressed, discarded)Method
Chill an old fashioned glass with ice while you build.
In a mixing glass, stir cognac, syrup and both bitters with ice for 20 seconds.
Discard the ice and chill water from the old fashioned glass; rinse it with the absente and discard the excess.
Strain the cognac mix into the rinsed glass — no ice.
Express a lemon peel over the surface; discard the peel.
Provençal café variant of the classic Tomate — absinthe stands in for pastis, grenadine still does the colour
Tomate Verte
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30 ml Absente
10 ml Grenadine
Cold water to top (about 150 ml)
Garnish: none — the louche is the showMethod
Pour the absente into a tumbler (or aperitif glass).
Add the grenadine — it sinks to the bottom in a ruby pool.
Top slowly with very cold water (5:1 water-to-absinthe), watching the green louche bloom.
Serve without ice — chilled glass and chilled water are enough.
1920s Tuxedo Club New York — gin, sherry-style fino vermouth, a kiss of maraschino and an absinthe rinse
Tuxedo No. 2
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45 ml Dry gin
45 ml Dry vermouth
5 ml Maraschino liqueur
5 ml Absente (for the rinse)
2 dashes Orange bitters
Garnish: lemon twist, brandied cherryMethod
Rinse a chilled coupe with absente; discard the excess.
Stir gin, dry vermouth, maraschino and orange bitters with ice for 25 seconds.
Strain into the rinsed coupe.
Express a lemon twist over the top and drop in a cherry.
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