1/3 Anisette (1/2 oz Anis del Mono Dulce or as Mrs. Underhill calls it, “Devil Juice”)
1/3 White Curacao (1/2 oz Brizard Orange Curacao)
1/3 Cointreau (1/2 oz Cointreau)
(dash Regan’s Orange Bitters)
Shake (stir, please) well and strain into cocktail glass.
Still trying to make my peace with these pesky after dinner cocktails. Imagining they are intended to be served with coffee, I made my self a cup of tea to go with it. It’s actually pretty tasty trading leisurely sips of the darjeeling tea and Blanche Cocktail. I felt very “Euro”. Orange and Anis weren’t flavors I expected to go together quite this well. Still, very sweet.
There are a few different styles of Absinthe. Verte, which is colored, post distillation, by macerating various herbs in the distillate (primarily Petit Wormwood and Lemon Balm) and Blanche which is uncolored. The Swiss were, and still are, quite famous for the high quality of their Blanche Absinthes.
Fairly certain this cocktail is probably named after the “Blanche” style of Absinthe. If I had used white curacao, the cocktail would be a pearly, opalescent pale white like a Blanche Absinthe. Unfortunately, I only have orange curacao, so the cocktail is a pearly, opalescent pale orange.
BTW, I added the orange bitters because I suspect Curacao used to have more of a bitter orange kick than the style Brizard currently makes it in. One day I’ll have to try the stuff that actually comes from Curacao.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.