Stephen has been working with the new La Fée Absinthe Blanche to create a range of signature drinks, taking inspiration from classic cocktails as well as wowing us with original, perfectly balanced and delicious libations – some of which you can enjoy at at Crazy Bear.
Blanche Corpse Revivor
25ml La Fée Absinthe Blanche
25ml Cointreau
25ml Fresh Lemon Juice
25ml Lillet Blanc Vermouth
5ml Simple Syrup (optional – to taste)
Shake all ingredients and double strain into chilled stemmed cocktail glass. Garnish with lemon peel.
Applesinthe Blanche
35ml La Fée Absinthe Blanche
15ml Passoa
10ml Passion Fruit Syrup
25ml Passion Fruit puree
50ml Apple Juice
Half of a Fresh green apple
One fresh Passion fruit
Muddle one quarter of the fresh green apple (saving some slices for garnish) with the seeds from half of the passion fruit.
Add all other ingredients and shake well with ice. Taste and add more syrup if necessary.
Double strain over crushed ice in a sling glass. Garnish with an apple fan and half of the fresh passion fruit.
Blanche Refresher
25ml La Fée Absinthe Blanche
25ml Velvet Falernum
25ml Lemon Juice
15ml Green Chartreuse.
Shake all ingredients except the Chartreuse, strain over crushed ice in a wine glass, lace with Chartreuse and garnish with lemon peel.
This is a stunning cocktail which will impress all cocktail fans, and is a great introduction to absinthe.
Blanche & Goji Berry Crazypolitan
20ml La Fée Absinthe Blanche
25ml Fair-trade Goji Liqueur
25ml Lime Fresh Juice
25ml Cranberry Juice
Shake all ingredients Gently until chilled, Double strain into chilled stemmed cocktail glass.
Layer an additional 15ml La Fée Absinthe Blanche on top of the drink and garnish with lime twist and/or Goji Berries.
Blanche Sour
50ml La Fée Absinthe Blanche.
Juice of half of one large lemon.
15-20ml Simple syrup (depending on the sweetness of the lemon juice).
One fresh egg white.
Dry-shake all ingredients with the spring from a Hawthorn strainer. Wet shake with ice and single strain into chilled rocks glass with no ice.
Garnish with a large lemon wedge and cocktail cherries.
(Stephen does not recommend that bitters be used for this sour, however Peychaud’s or Campari can be marbled in the foam for added aroma and visual effect)
Rhubarb & Ginger Blanche Fizz
50ml La Fée Absinthe Blanche
25ml Rhubarb Puree (Fresh stewed Rhubarb, containing 10% brown sugar by weight, blended)
Slice of fresh Ginger root
Ginger Beer
Muddle Ginger, add La Fee Blanche and Rhubarb puree (some lime or lemon may need to be added depending on the sharpness of the rhubarb generally the rhubarb should be sour enough).
Shake well and double strain over crushed ice in a tall glass.
Top with Ginger beer and garnish with fresh Rhubarb and Ginger.
Blanche Zombie
20ml La Fée Absinthe Blanche
20ml Bacardi Superior
25ml Appleton VX
15ml Wray & Nephew over-proof
25ml Fresh lime juice
25ml Fresh lemon juice
25ml Passion Fruit Syrup
25ml Fresh Pineapple Juice
Shake all ingredients and double strain over crushed ice in a hurricane glass, garnish with mint sprig, cocktail cherry and pineapple leaf. (Flowers and sparklers are also traditional garnishes for such a Tiki style drink, surroundings permitting). This drink can also be blended, if so for no more that five seconds.