- 1½ ounces Cathead Honeysuckle Vodka
- ¾ ounce Hum
- 2 ounces hibiscus tea
- ½ ounce Allspice Syrup (recipe follows)
- ¼ ounce Toulouse Rouge
- 1 cup sugar
- 1 cup water
- 4 whole allspice berries
Combine all ingredients over ice and stir. Strain into a coupe class with a lemon peel garnish.
*For the Allspice Syrup: Heat sugar and water in a pot over medium heat until sugar dissolves. Add allspice, remove from hear, and cover. Let steep 15 minutes and then remove berries. Syrup keeps in refrigerator for up to 2 weeks and is delicious in lemonade if you need something else to do with it.
About this recipe
Stephen Joseph of Winston’s strongly advises not to drink absinthe straight.
“When I see people shoot absinthe, I hurt for them.” Instead, you should plan to sit and sip your absinthe.
“Pretend you’re outside at a little table with a pitcher of water with nowhere to go.”
Unlike other cocktails that taste watered down after they sit for a while, absinthe’s character only changes. Joseph advises, “The best way to appreciate and enjoy absinthe is it to give it time.”
The Longue Vue cocktail was inspired by the gardens of Longue Vue house, located just down Metairie Road from Winston’s. Joseph wanted to create a spring cocktail heavy with botanical and floral flavors.
He started with Cathead Honeysuckle Vodka, a softer spirit base that allowed him to add some other stronger flavors. Both Hum, a botanical liqueur, and Toulouse Red have hibiscus flowers as an ingredient, so adding hibiscus tea was a natural fit.
“What’s great about using Toulouse Red in the drink is that once you mix it, all the oils in the spirit really bloom. You only need a little bit of the absinthe, but its aromatics are key to the drink’s character. You smell it before you taste it, just like a flower.”