“The Green Beast is a drink that was conceived about 10 years ago by French bartender Charles Vexenat, for Pernod Ricard. It’s a cocktail based on an absinthe frappe, but the added cucumber and citrus make it a very simple, fresh and refreshing drink,” says Fraser Hamilton, head bartender at Sweet Liberty Drinks & Supply in Miami. Hamilton garnishes the drink with mint for extra aromatics and uses crushed ice for maximum chill.
¾ oz. absinthe
¾ oz. fresh lime juice
¾ oz. simple syrup (1:1)
4 slices cucumber
2 oz. still water, to top
Tools: muddler, barspoon
Glass: double rocks
Garnish: mint bouquet, cucumber slices
In a double rocks glass, muddle the cucumber slices with the simple syrup. Add crushed ice, lime juice and absinthe and stir to combine. Top with still water and more crushed ice, then garnish.
Adapted by Fraser Hamilton, Sweet Liberty Drinks & Supply Company, Miami
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