Tequila and Absinthe, two notorious alcohols with reputations for making those that consume them do crazy things. What could go wrong? In this case, nothing wrong and everything right! This Tequila Absinthe Sour may, in fact, be my new most favorite tequila drink ever.
We were cooking one of my Tex-Mex dishes, Pollo Ranchero, which I’ll photograph and put on the blog soon. I was about to grill the chicken and I wanted to make us a couple of margaritas to enjoy out by the grill. As it turned out, there wasn’t enough tequila or limes in the house to make two margaritas, there was, however, plenty of lemons and absinthe. Although that looked really dangerous, at the same time it also looked very, very interesting. I was hesitant because it was Monday night (yes Monday) and we both had to work the next day.
And to make things worse, my inner monologue wouldn’t shut up about it. Telling me ‘no Steven, it’s Monday night, don’t mix tequila and absinthe, don’t mix tequila and absinthe, you have to work tomorrow, etc. etc. blah, blah, blah’. I’m glad I didn’t listen to myself.
The combination of really good aged tequila and really good absinthe is a great mix. One substitution of ingredients led to another and the resulting cocktail was truly remarkable.
Here’s how I make a Tequila Absinthe Sour:
INGREDIENTS makes two:
- 3 Ounces Anejo Tequila
- 1 Ounce Absinthe
- 1 Ounce Simple Syrup
- 1 Lemon, juice
- 1 Lime, juice
-Combine all ingredients in a cocktail shaker over ice.
-Shake 40-50 times
-Serve on the rocks, garnished with lemon and lime peels