Ginger–Absinthe Mimosa

Ginger-Absinthe Mimosa
Ginger Absinthe Mimosa
Imparting a festive green glow to the de rigueur citrus and Champagne brunch cocktail, absinthe lends a noticeably herbal bite and serves as a natural aperitif.Marcus Nilsson

Imparting a festive green glow to the de rigueur citrus and Champagne brunch cocktail, absinthe lends a noticeably herbal bite and serves as a natural aperitif, whetting the palate for a day of holiday eating.

Ginger–Absinthe Mimosa
Imparting a festive green glow and noticeably herbal bite, absinthe works here as a natural aperitif, whetting the palate for a day of holiday eating.
Yield: serves 8

For the Ginger Simple Syrup

  • 14 cup sugar
  • 1 (1 1/2-inch) piece ginger, peeled and thinly sliced

For the Cocktail

  • 12 cup absinthe
  • 12 cup freshly squeezed orange juice
  • 14 cup freshly squeezed lime juice
  • Champagne, to top
  • 8 lemon twists, to garnish

Instructions

  1. Make the Ginger Syrup: In a small saucepan, sugar, ginger, and 14 cup water to a boil. Reduce the heat to maintain a gentle simmer and cook until the syrup reduces to 14 cup, about 6 minutes. Remove the syrup from the heat, pour through a fine sieve into a small pitcher, and discard the ginger.
  2. For the Cocktail: Pour absinthe, orange juice, and lime juice into the pitcher with ginger syrup, stir to combine, and refrigerate until chilled. Pour 3 tablespoons each of the juice mix into 8 chilled coupes or flutes and top with champagne. Garnish each glass with a lemon twist before serving.