It is not a secret that ‘Green Fairy’ is another very well-spread and frequently used name for the absinthe liquor. When hearing those two words many imagine an attractive girl in a stylized green outfit with beautiful airy wings or a mystery half-transparent ghost haunting behind a confirmed absinthe drinker’s back or rather a bottle of the liquor itself. However, did you know, that the same name also stands for an absinthe cocktail?

This very article is dedicated to the ‘Green Fairy Cocktail’ preparation instructions, and the information provided in it will enrich your absinthe drinks recipe potential as well as vary your drinking-party life.

The needed ingredients are the following:

• absinthe (2 ounces),
• GET 27 liquor (1 ounce),
• lemon juice (1 splash),
• sugar (0.5 teaspoon - optional),
• ice cubes (5 to 7 pieces),
• lemon slice or lemon peel.

When tired of drinking absinthe through the traditional French ritual, one starts experimenting. It is true to say that it is most pleasant to play with one’s own homemade spirit (click here to learn how to make absinthe), however if you are too lazy for that the absinthe manufacturers have already taken the pain for you, so that you can use the finished product.

To prepare ‘absinthe suissesse’ the following ingredients should be at hand:

• absinthe (two ounces),
• anisette (one splash),
• white crème de menthe (half ounce),
• raw egg white (one),
• ice (three to five cubes).

You may care or not, but the creator of the drink was inspired by a Swiss girl, thus it was called in her honor. Could be she was plain and easy, but really nice that is why the shake is prepared and looks in a similar way.

You don’t trust all those absinthe manufactures and would like to generate the unique ‘Green Fairy’ right in the cozy surroundings of your own kitchen? Now problem! Following are the recipe and directions to aid you in your courageous gust.

First of all, you need to add some unusual items on your shopping list:

• dried chopped wormwood (one ounce),
• angelica root (one tablespoon),
• hyssop (one teaspoon),
• coriander seeds (half teaspoon),
• caraway seeds (quarter teaspoon),
• cardamon pods (one pinch),
• fennel or anise seeds (one pinch),
• vodka (one liter).

The last item is probably not so much uncommon for you to have at home, so you can just extract it from the secret place where it has been kept for the state of emergency.

To begin with there has never been any other alcoholic drink that would be prepared so thoroughly and carefully. Even the poorest laborer in the lousiest bar would take their time to give the absinthe ritual a proper attention. There is no place for rush as far as absinthe is concerned.

Many years ago, when absinthe was not banned in any country and could be easily ordered in almost any bar or restaurant, a waiter would serve it with ice cold water and sugar separately, leaving the preparation of it up to the customer’s preference. It is true to say that due to the presence of the wormwood (‘Artemisia Absinthium’ in Latin) all absinthes possess a flavor bitter to some extent that is why they are commonly served with adding sugar.