Sip the Spirit: Absinthe Spider Highball Awaits!

Absinthe Spider Highball: A Refreshing Twist on Classic Cocktails

6/10

SWEET to SOUR
(1-10)

4/10

STRENGTH
(1-10)

103

CALORIES

1

STANDARD
DRINKS

Note: these values are approximate and may vary dependent on the ingredients and brands you use.

  • What do you need?

    Ingredients

    • 15 ml La Fée Parisienne absinthe
    • 2 dash Angostura Aromatic Bitters
    • 120 ml Thomas Henry Ginger Ale

    How do I make it?

    Instructions

    • Select and pre-chill a Highball (max 10oz/300ml) glass.
    • Prepare garnish of Lime Wedge.
    • Pour all ingredients into ice-filled glass.
    • Garnish with Lime Wedge.

  • Absinthe Spider Highball: A Refreshing Twist on Classic Cocktails

More information...

The Absinthe Spider Highball is a captivating cocktail that combines the intriguing flavors of absinthe with the refreshing zest of ginger ale, creating a drink that is both invigorating and complex. This cocktail is a modern twist on the classic highball, showcasing the unique characteristics of absinthe, a spirit that has long been shrouded in mystique and lore.

To craft the Absinthe Spider Highball, one begins with 15 ml of La Fée Parisienne absinthe, a brand known for its authentic and high-quality production. Absinthe, often referred to as the "Green Fairy," is an anise-flavored spirit that has a rich history dating back to the late 18th century. Its distinct herbal and botanical notes can be polarizing, but when mixed correctly, it can elevate a cocktail to new heights. The addition of two dashes of Angostura Aromatic Bitters adds depth and complexity, balancing the sweetness of the ginger ale with its aromatic spices.

The ginger ale, specifically Thomas Henry Ginger Ale, is a crucial component of this cocktail. It provides a bubbly effervescence that lightens the drink and complements the herbal notes of the absinthe. The ginger flavor adds a spicy kick, making the cocktail refreshing and invigorating, perfect for a warm day or as a pre-dinner aperitif.

The preparation of the Absinthe Spider Highball is straightforward yet elegant. One starts by selecting a highball glass, ideally pre-chilled to enhance the drinking experience. The glass is filled with ice, and then the absinthe and bitters are poured over the ice, followed by the ginger ale. This layering of flavors is essential, as it allows the ingredients to meld together while maintaining the effervescence of the ginger ale. Finally, a lime wedge is added as a garnish, providing a citrusy aroma that invites the drinker to indulge.

With an alcohol strength of 7.02% alc./vol., the Absinthe Spider Highball is moderate in potency, making it an excellent choice for those who enjoy a flavorful drink without overwhelming alcohol content. It contains approximately 103 calories, which is relatively low for a cocktail, allowing one to enjoy it without too much guilt. The drink's nutritional value is also appealing, with only 9.5 grams of pure alcohol per serving, making it a lighter option compared to many other cocktails.

The taste profile of the Absinthe Spider Highball is a delightful journey from sweet to dry-sour. The initial sip offers a sweet burst from the ginger ale, followed by the herbal complexity of the absinthe, and finishing with a slight bitterness from the Angostura. This balance of flavors makes it a versatile drink that can be enjoyed in various settings, whether at a lively gathering or a quiet evening at home.

In conclusion, the Absinthe Spider Highball is not just a cocktail; it is an experience that invites exploration and appreciation of the unique flavors of absinthe. Its refreshing nature, combined with the intriguing taste of ginger ale and the aromatic bitters, makes it a standout choice for cocktail enthusiasts and casual drinkers alike. Whether you are a seasoned absinthe lover or new to this enigmatic spirit, the Absinthe Spider Highball is sure to delight and surprise.

Cocktail and Drink Recipe FAQ's

Can I substitute ingredients in a cocktail or drink recipe?

While substitutions can be made, it's important to choose ingredients with similar flavors to maintain the drink's balance.

Can I substitute alcohol brands, or even different alcohol, in a cocktail or drink recipe?

Yes, different brands may have a very similar taste profile, so may still create what the recipe intended. But keep in mind, some brands can also vary significantly in taste, so some may work better than others. Changing the alcohol to a different type (eg. Gin to Vodka) may have undesirable effects. Changing the ratio's of alcohol ingredients in a recipe can also change the taste profile significantly, same as increasing the measures. But invention can sometimes create something better.

Where can I buy cocktail ingredients and equipment?

You can find a liquor store close to you by using our map on our Home page. This will show you all the closest liquor stores. Many liquor stores may also carry basic bar tending equipment like shakers, strainers, jiggers, muddlers, pourers, fruit squeezers/juicers etc. But if they don't you can easily find these online or at a specialized hospitality equipment supplier.

What are the most common cocktail or drink garnishes?

Common garnishes for cocktails include a:

  • mint leaves
  • maraschino cherry
  • pineapple wedge
  • lemon zest
  • lime wedge
  • lemon wedge
  • orange wedge or peel
  • olives
  • banana
  • coffee beans
  • grated chocolate

...and much more. You can also experiment and try new things.

What is the most popular cocktail in the world?

In the US, the Margarita is generally considered the most popular. They are loved for their balance of sweet, sour and salty flavors, and are a great choice for most events. Other very popular cocktails include the Cosmopolitan, Daiquiri, Manhattan, Mojito, Pina Colada, and Espresso Martini.

What was the first cocktail invented and where?

Many agree that the first cocktail ever invented was the Sazerac in the mid-1800s in New Orleans. The Sazerac, a blend of whiskey, absinthe, bitters, and sugar, made it a unique and recognizable cocktail.

How did the name 'cocktails' come to be?

The etymology is believed to have come from a New Orleans apothecary, and inventor, Antoine Amédée Peychaud, who served brandy with his bitters in eggcups in the late 18th century.

The french word for eggcup is coquetier.

The story goes, that it was difficult to pronounce coquetier, was likely mis-pronounced, and quickly the word cocktail caught on as a new word.