That’s Life
1 oz (30mL) Absinthe
.5 oz (15mL) Lime Juice
1 Sugar Cube
3.5 oz (105mL) Ginger Beer
Prepare a Collins glass with a sugar cube on the bottom and one collins sphere placed on top, place in the freezer to chill. In a mixing glass, combine 1 oz Absinthe and .5 oz Lime Juice. Add ice and stir until chilled. Strain into prepared collins glass and top with Ginger Beer. Give a light stir and serve without a straw.
Ginger Beer
To Make Ginger Bug:
3 Tbs (45 g) Fresh Ginger Root with skin (divided)
3 Tbs (45 g) Organic Cane or Palm Sugar (divided)
Filtered Water
Day One: Combine 1 Tbs (15 g) of cut ginger, and 1 Tbs (15 g) sugar in a pint jar or water tight container. Fill with filtered water and cover with lid, shake to stir. Remove lid and cover with a towel on top to allow air flow and leave at room temperature.
Day Two: Add another 1 Tbs (15 g) of cut ginger, and 1 Tbs (15 g) sugar. Cover with lid, shake to stir, remove lid and replace with towel store at room temperature.
Day Three: Add another 1 Tbs (15 g) of cut ginger, and 1 Tbs (15 g) sugar. Cover with lid, shake to stir, remove lid and replace with towel store at room temperature. Leave until day 7 when bubbles will be apparent. The Ginger Bug is ready to use! Store in refrigerator and feed at least once a week or when used.
To Make Ginger Beer:
.5 lb (227 g) Fresh Ginger
.5 - 1 cup (100-200 g) Organic Cane Sugar
Filtered Water
Juicing Method: Juice fresh ginger to make about 1 cup of liquid. Combine in a flip top glass bottle with .5 - 1 cup (to taste) of sugar and top with filtered water. Shake to combine. Leave at room temperature out of direct sunlight for 3 days making sure to open the bottle at least once a day to relieve built up pressure. Once desired fizziness is achieved, store in the refrigerator and be mindful to cover when opening because of built up pressure.
Back to the Movie:
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Grande Absente Absinthe
138 Proof/ 69% ABV
Grande Absente
This anise and sweet fennel flavored spirit has a long history of popularity and lore surrounding its ban largely due to French Bohemian culture. Made from a number of medicinal and culinary herbs, but most notable is wormwood. Absinthe is characterized by having high alcohol content and no added sweeteners.
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Lime Juice
6% - 8.5% Acidity
Lime juice is generally the most acidic of the citrus fruit juices used cocktails. The high acidity can help balance flavors and smooth bitterness as well as astringent flavors of high-spirited or unfiltered alcohol. Limes that have had more time to ripen will render a more concentrated and sweeter flavor with floral notes adding complexity to a cocktail. It is advisable to taste your fresh-pressed juice and adjust added sweeteners accordingly.
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Sugar Cube
Sugar cubes were popular in cocktail making over a century ago before syrups because a barkeeper's standby. Sugar cubes are making a comeback in the cocktail world as infused sugar cubes are breaking into the market.
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Ginger Beer
A non-alcoholic, carbonated beverage that is flavored strongly of ginger root with various levels of sweetness, depending on the brand. Ginger Beer was historically made by natural fermentation. We love the Ginger-Bug Ginger Beer.
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