Spicy absinthe and ginger beer offer hints of fall in this cocktail. Mata Hari brand absinthe is preferred because the anise flavor is more subtle than in traditional absinthe.
- 1 1/4 ounces absinthe , preferably Mata Hari brand (see headnote)
- 2 ounces unfiltered apple juice
- 3 dashes Peychaud's bitters
- Ginger beer, such as Blenheim brand
- Apple slice, for garnish
Fill a Collins glass with ice.
Combine the absinthe, juice and bitters in a cocktail shaker. Shake vigorously, then strain into the glass. Top with ginger beer and garnish with the slice of apple.
From Alexandra Bookless at the Passenger in Northwest Washington.
Tested by Bonnie S. Benwick.
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