Monday, March 16, 2015

Green Beast Pipette

As my most loyal readers know, I have an ongoing obsession with beautiful glassware.  So, when I saw an Absinthe Pipe for the first time, I pretty much lost my proverbial sh*t.

Absinthe Pipes are by no means a vintage re-creation, have no historical ties, nor dusty stories of notable authors sitting around Parisian cafes drinking absinthe in a glass pipe.  They have likely come to market in the last 20-25 years or so in Prague, a novelty item to increase the fetishization of absinthe.  Which, I'm ok with.

Most people serve the pipe filled with crushed ice and the absinthe poured on top, instead letting ice water slowly drip into a glass of absinthe.  There are some pipes that are shaped to hold the ice and the sugar in separate glass bubbles, which makes it all seem somehow more exotic.  Some light the absinthe on fire in the pipe, and then quickly drink it (although this seems like a sure way to lose one's eyebrows, so I will be staying away from this method as I quite like my eyebrows).

I prepared one of my favorite cocktails to make in the pipette, The Green Beast.  It's such a simple cocktail, great to make for single servings (especially in a glass pipe) or to prepare as a punch for parties.


The Green Beast

1 oz Pernod Absinthe (Original Recipe)
1 oz Fresh Lime Juice
1 oz 1:1 Simple Syrup
4 oz Water

Shake with Ice and Strain into the Pipette.  Garnish with a Cucumber Ribbon.


Styling Notes
Glass Pipe - Courtesy of Pernod-Ricard
Pewter Tray - Vagabond House

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