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Absinthe Bull
Why was Gin and Tonic invented?
MOREThe Gin and Tonic was invented by the British in the 19th century as a way to make tonic water more palatable. Tonic water was originally used to prevent malaria but it was so bitter that it was difficult to drink. The addition of gin and lime made it much more palatable and turned it into a popular cocktail.
Tonic water was originally created by the British Army or Navy, as a medicinal drink to help fight malaria. The active ingredient in tonic water is quinine which has been shown to be effective in treating the disease. Today tonic water is still consumed for its medicinal benefits although it is also commonly mixed with gin or vodka to create a refreshing cocktail.
Absinthe Bull
Strong ABV ( between 20% and 30% ), Bold and noticeable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Absinthe Herbal Liqueur, Chocolate Liqueur, Creme De Banane, Banana-Peach-Mango Juice, Ice Cubes, Frozen Banana-Peach-Mango Juice Cubes, and Hollow Black Licorice Candy Tube complement absinthe-infused chocolates.
Herbal, Bitter, Licorice
- Absinthe 9 cl
- Chocolate Liqueur 3 cl
- Creme De Banane 3 cl
- Banana-Peach-Mango Juice 9 cl
- Ice Cubes 0 cl
- Frozen Banana-Peach-Mango Juice Cubes 0 cl
- Hollow Black Licorice Candy Tube 0 cl
Any Glass of your Choice
absinthe bull is a popular Liqueurs cocktail containing a combinations of Absinthe,Chocolate Liqueur,Creme De Banane,Banana-Peach-Mango Juice,Ice Cubes,Frozen Banana-Peach-Mango Juice Cubes,Hollow Black Licorice Candy Tube .Served using Any Glass of your ChoiceAbsinthe Bull Ingredients
Absinthe,Chocolate Liqueur,Creme De Banane,Banana-Peach-Mango Juice,Ice Cubes,Fro...
Absinthe Bull Recipe
Put all ingredients in a martini shaker filled to the top with ice cubes, shake vigorously, pour into tall thin glass, drop in one frozen juice cube and use black licorice as a straw. Garnish top of glass with orange slice. Do not have two.
Absinthe
Absinthe is an anise flavoured spirit derived from several plants including grand wormwood. green anise and fennel ,along with other medicinal and culinary herbs. Absinthe is Swiss in origin, and was created in the late 18th Century, it rose to tremendous popularity in the late 19th and early 20th Century among Parisian artists and writers, and became associated with the Bohemian culture and notoriety.
Earnest Hemmingway, James Joyce, Charles Baudelaire, Toulouse-Lautrec, Pablo Picasso, Vincent Van Gogh, Oscar Wilde, Edgar Allan Poe, Lord Byron to name a few celebrated auteurs and thinkers who were Absinthe aficionados and it's needless to say their association took Absinthe to an unprecedented popularity and notoriety at the same time. It also has the reputation of being a psychoactive drug and hallucinogen, although these claims don't have any scientific evidence, resulting in Absinthe ban in USA and Europe for a long period.
Absinthes are of two types, distilled and cold mixed. Distilled Absinthe used a technique similar to Gin where the distillation removes the undesired herbal bitter influences while producing the clear spirit with the desired complexity and aroma retained in it.
Cold mixed Absinthe is produced using the inexpensive process of blending flavouring essencs and artificial colouring in commercial alcohol, just as flavoured Vodka is produced by infusion, it is this Cold Mixed Absinthe that can reach as high as 90% ABV. Beware that due to the lack of Absinthe regulations in many countries. producers falsify advertising claims like, referring to their product as "distilled".Chocolate Liqueur
Creme de Cacao is a chocolate liqueur that has probably been produced and sold in France since as early as 1666. In America a Chocolate wine was popular in the 18th Century, it's ingredients included sherry, port, chocolate and sugar.
A modern recipe for chocolate liqueur at home lists the ingredients as chocolate extract, vanilla extract and simple syrup and in purest form, chocolate liqueur is clear and colours may be added.
Creme de Cacao can be consumed straight and as an apertif, in cocktails and in desserts, in dessert sauces, cakes and truffles.
The most common Chocolate Liqueur is Mozart Black Chocolate Liqueur and Godiva Chocolate Liqueur
Black Mozart comes in a distinctive bulbous bottle and is made by macerating bitter chocolate with alcohol and Bourbon vanilla. The finished liqueur contains a whopping 87% pure cocoa macerate and does not contain milk, cream, preservatives or colourings. - Difford's Guide
Godiva Chocolatier the Belgian chocolate maker, makes Godiva Chocolate Liqueur. Godiva Liqueur says about itself - GODIVA® Liqueurs embody the commitment to quality craftsmanship and the chocolate artistry of the Godiva Chocolatier. With each sip, discover a rich, velvety chocolate experience.Creme De Banane
Crème de Banane is a banana flavoured liqueur bottled at 17–25% Alcohol by Volume. it is mostly used in alcoholic beverages, in cocktails and in cooking and as dessert dressing too.
Crème de Banane, are based on neutral alcohol distilled from beet root and flavoured with an extract made from both a distillation and infusion of bananas, and sweetened with sugar.
Note: If a Creme de Banane liquor is not available a Creme de Banane Syrup can be used as a replacement too.Banana Peach Mango Juice
Mango is a tropical fruit, with sweet nectar oozing from a very luscious and tasty flesh, and the juice is thick sweet and full of nutrients. Mango is used in drink mixing to bring in the tropical warmth, the taste being floral yet citrus, mango can add that happy flavour to your cocktail, and it being a pulpy fruit, the easiest use is making a puree at home and then filtering it off the pulp or using a natural mango juice.
Ice Cubes
Ice is so obvious in most drinks, be it a straight drink or a mixed drink, that we often forget it's importance or even reason behind using a crystal clear good quality ice in a glass of whisky, or crushed ice in a tall glass to enjoy a cocktail.
Ice tempers a hard liquor, and as is in the case of whisky for example, if you prefer the flavours of whisky reach your nose without the hard note of spirit lingering around, or want to avoid the mild sting of a neat whisky, a cube of ice mellows the strength down a little and as it melts slowly, the aroma and flavour is released from the whisky slowly and makes whisky progressively weak, lingering and palatable.
Ice in Vodka helps release the little flavour a Vodka has, slowly, instead of letting the Vodka hit your nose all at once,
In mixed drinks, ice plays an important role in creating the perfect temperature a certain drink requires and bartenders use ice in several different ways, crushed ice for long drinks that will allow the cocktail to slowly water down like a Mint Julep, Moscow Mule, Rum Swizzle, Sherry Cobbler and other Tiki drinks, a large block or cubes of ice for drinks that are spirit heavy, such as the Old Fashioned, Negroni, and ManhattanFrozen Banana Peach Mango Juice Cubes
Mango is a tropical fruit, with sweet nectar oozing from a very luscious and tasty flesh, and the juice is thick sweet and full of nutrients. Mango is used in drink mixing to bring in the tropical warmth, the taste being floral yet citrus, mango can add that happy flavour to your cocktail, and it being a pulpy fruit, the easiest use is making a puree at home and then filtering it off the pulp or using a natural mango juice.
Hollow Black Licorice Candy Tube
Ice is so obvious in most drinks, be it a straight drink or a mixed drink, that we often forget it's importance or even reason behind using a crystal clear good quality ice in a glass of whisky, or crushed ice in a tall glass to enjoy a cocktail.
Ice tempers a hard liquor, and as is in the case of whisky for example, if you prefer the flavours of whisky reach your nose without the hard note of spirit lingering around, or want to avoid the mild sting of a neat whisky, a cube of ice mellows the strength down a little and as it melts slowly, the aroma and flavour is released from the whisky slowly and makes whisky progressively weak, lingering and palatable.
Ice in Vodka helps release the little flavour a Vodka has, slowly, instead of letting the Vodka hit your nose all at once,
In mixed drinks, ice plays an important role in creating the perfect temperature a certain drink requires and bartenders use ice in several different ways, crushed ice for long drinks that will allow the cocktail to slowly water down like a Mint Julep, Moscow Mule, Rum Swizzle, Sherry Cobbler and other Tiki drinks, a large block or cubes of ice for drinks that are spirit heavy, such as the Old Fashioned, Negroni, and Manhattan
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