GREEN BEAST COCKTAIL RECIPE INGREDIENTS
20ml Sugar Syrup
25ml Lime Juice
HOW TO MAKE THE GREEN BEAST COCKTAIL
Add ice and cucumber slices to a Collins glass.
Add the absinthe, syrup, lime juice, and water.
Stir gently to mix the ingredients through.
TELL US ABOUT THE GREEN BEAST COCKTAIL RECIPE
The Green Beast cocktail recipe was invented by Charles Vexenat in 2010.
Vexenat is originally from Dijon in the south of France, but made his name on the Ibiza and London cocktail circuits. A former consultant for Absinthe and spirit brand Pernod, he’s long been a cheerleader for absinthe.
He started his cocktail journey mixing syrups and soft drinks behind the bar at his grandparent’s restaurant.
It was here that he experienced the flavours and taste of Pastis, another anise-flavoured spirit.
After learning his trade in London, winning the 2008 Tales of the Cocktail Mixologist of the Year Award, he became a consultant for Absinthe and spirit brand Pernod.
Working with Pernod, he created the Green Beast in order to promote their new absinthe product.
The drink’s name refers to The Incredible Hulk. Whilst absinthe can be an overpowering flavour, the balance of lime and cucumber evens out the taste of the drink.
In 2012 Vexenat relocated to Ibiza, opening his Bar 1805.
The bar is named after Henri-Louis Pernod who launched the first recognisable absinthe brand in 1805. The Green Beast is a signature drink behind the bar.
WHAT IS ABSINTHE?
Absinthe is a spirit made from the distillation of neutral alcohol with herbs and spices.
These include the leaves of Artemisia absinthium, which gives the spirit its name, and green anise.
Absinthe is often associated with the “roaring twenties” and the earlier belle epoque, a period of history between 1870 to 1914 which was characterised by optimism, and innovations in science, technology, and culture.
The spirit is usually between 45-70% ABV; it’s strong liqueur.
Due to these associations and the strength of the drink, there is a common misconception that absinthe, also known as “the green fairy” is a hallucinogenic.
Recent scientific studies have debunked this theory, but it remains popular, possibly due to the banning of absinthe in certain countries in the early 20th century.
Overconsumption of absinthe was blamed for issues in society caused by drunkenness and alcoholism.
However, historians note that it was cut-price, knock-off versions of the drink with cheap and sometimes toxic ingredients that likely led to these issues. In fact, Pernod fought several legal battles to have imitations taken off the market.
Scientific studies of the time, notably by Dr. Valentin Magnan, seemed to suggest that dosing lab animals with wormwood oil would leave to them writhing around violently.
Today, the scientific method of these studies has been called out, but this and a few isolated incidents of drunkenness were enough for the idea to take hold in popular imagination. Customers ordering absinthe would ask for “a ticket”, meaning a ticket to a lunatic asylum.
Eventually governments took action. First the Republic of Congo banned the drink in 1898, followed swiftly by Belgium, Switzerland, the Netherlands, and the USA.
In 1914, under pressure from the winemaking industry and with World War I looming, the French government banned absinthe production as an emergency measure.
It would be almost 100 years before the ban would be lifted.
In the 1990s, British spirit imported BBH Spirits began to import absinthe from the Czech Republic. This led to a resurgence of the spirit’s popularity. Through the late 1990s and early 2000s more companies began making absinthe.
As the popularity of the green fairy grew again across the world, the French government finally overturned the absinthe ban in 2011.
Drinks like the Green Beast cocktail recipe are doing a lot to rehabilitate the drink in the minds of the public.
The Green Beast works really well as a punch to share with friends or as a vibrant Halloween cocktail.
WHAT TO DRINK NEXT
Absinthe fans should try the classic Absinthe Drip.
The Sazerac is another great absinthe cocktail.