Swill: Corsair Red Absinthe
Swill is our bi-monthly column dedicated to liquor, wine, beer, and every other delicious dram that falls under the broader umbrella of booze. But it’s more than just tasting notes scribbled on a cocktail napkin — Swill is about getting outisde of your comfort zone, trying new things, and exploring the big, wide world of libations. One week you might catch us halfway through a bottle of single-malt scotch, and the week after that we might be buzzing on some Ugandan moonshine made from bananas. It’s an adventure, so grab yourself a glass and join us in the inaugural round.
To kick off this new column, we wanted to show you something that captures the spirit of Swill — something that’s both adventurous and unique, but not so outrageously unconventional that you’d get a bunch of odd looks for busting it out at a cocktail party. As such, we thought a good starting point would be Corsair Distillery’s Red Absinthe.
Corsair is all about experimentation and pushing the boundaries, and Red is a fresh take on the traditional absinthe recipe. It starts with traditional ingredients you’d find in any blanche (things like green anise, sweet fennel, and wormwood), and then diverges a bit, incorporating some exotic and unusual flavors like citrus, tarragon, and red hibiscus. In addition to a beautiful rouge color, this gives the spirit a distinctly floral, slightly tangy note that helps cut back on the drink’s usual bitterness. We recommend you try it on it’s own, poured over a couple cubes of ice, or mixed with a lemon-lime soda or champagne. if you’re in a mood to play bartender, try out this revival of the Revival:
Corpse Revival No. 2
- ¾ ounce gin
- ¾ ounce Lillet Blanc or Cocchi Americano
- ¾ ounce orange liqueur
- ¾ ounce freshly squeezed lemon juice
- ¼ ounce Corsair Red Absinthe
- Maraschino cherry
Fill a cocktail shaker halfway with ice. Add the gin, Lillet Blanc/Cocchi Americano, orange liqueur, lemon juice and Corsair Red Absinthe. Shake well. Strain into a chilled martini glass. Garnish with the cherry.