It’s Sunday, you’ve made it through the long week, and it’s time for Happy Hour, Gizmodo’s weekly booze column. A cocktail shaker full of innovation, science, and alcohol. Toulouse-Lautrec knew what was up.
For this one I got a little help from my good friend Anne-Louise Marquis who works with Pernod Absinthe and helped us determine The Five Most Mathematically Essential Bottles of Booze. Pernod’s hallmark cocktail is called the Green Beast.
The Green Beast is a punch that’s really simple and holy-crap-how-have-I-never-tried-this delicious. Build it in a punch bowl with ice, pour into cups, and voila. Super delicious, very refreshing, and rather potent. But here’s the kicker: Anne-Louise noticed that that exact formula happens to be scientifically perfect to make a frozen treat on a stick. It goes a little something like this:
- 1 part Pernod Absinthe
- 1 part fresh lime juice
- 1 part simple syrup
- 4 parts water
- Fresh cucumber slices, thin (roughly one or two for each drink)
Alcohol has a much lower freezing point than water, as you may recall from our post on how to make Drunken Boyscout freezer ice blocks.
In order to get the pops to freeze in a standard freezer, you want to keep the alcohol percentage at right about 10 per cent. A solution that’s 10 per cent alcohol should freeze in a -3°C freezer. If you go up to 12 per cent you’ll need it to get down to -6°C, which not all freezers are capable of achieving.
Pernod Absinthe is 68 per cent alcohol by volume (ABV). Pernod makes up one-seventh of the Green Beast, or 14.3 per cent. If 68 per cent of that 14.3 per cent is pure alcohol, that means that alcohol is 9.7 per cent of the total solution, which makes it perfect for freezing. It’s like it was all part of a divine plan.
The results are so damn tasty. And because the alcohol makes them melt faster than normal ice blocks, you’re going to eat them faster. Fun! If you put two of these down in rapid succession, you will feel very nice and floaty.
Because the botanicals in absinthe are uppers, absinthe was traditionally consumed in the late afternoon. In fact, 6-7pm was once known as “the green hour” in the boulevard cafes of long-ago times. This is a nice evolution of that concept.
If you’re keen to try your own recipes, absinthe pairs nicely with blueberries, strawberries and raspberries, as well as coconut water, pomegranate juice and apple juice. If you come up with an amazing concoction, please share it in the comments. And tune in next week for another boozetastic Happy Hour.