Absinto Camargo – Absinthe from Brazil

Absinto

Absinto Camargo is a Brazilian absinthe with 54% (108 proof) alcohol and uses the following ingredients: artemisia absinthium, artemisia pontica, star anise, green anise, fennel, hyssop, coriander, angelica, melissa and mint.

This absinthe is distilled in São Roque, near Sao Paulo, by Remo Lovisolo. If you are after a great louche then Canargo absinthe isn’t going to deliver: you do get a louche, but only a faint one as far as I can see, and thus it is no surprise that there isn’t a strong anise note with this absinthe. I imagine that Brazilians enjoy this drink in a cocktail 🙂 Yes please!

BLUE ABSINTO
1 oz Absinto Camargo
2 1/2 oz pineapple juice
1/3 oz blue curacao
1/3 oz peach liqueur

Shake all ingredients well and strain into a
martini glass. Garnish with a pineapple wedge.

THE GREEN FAIRY
By John Mautone – Dylan Prime, NY
http://www.dylanprime.com
1 1/2 oz Absinto Camargo
2 oz Midori Melon Liqueur
1 oz fresh lime juice
1/2 pineapple juice
1/2 oz simple syrup
1 oz Johnny Walker Black

Combine ingredients in a shaker, shake well and
strain into a chilled martini glass.

GREEN TANGERINE DREAM
1 1/2 oz Absinto Camargo
1/2 oz peach liqueur
2 oz tangerine juice
1 tbsp sugar

Shake with ice, strain, and serve in a martini
glass. Garnish with an orange slice.

ABSINTHE SPRING
1 oz Absinto Camargo
1 oz Limoncello
3 oz soda
4 mint leaves
2 tbsp sugar

Muddle the mint leaves and sugar in a sturdy,
non-breakable mixing glass. Add absinthe and
lemon soda. Shake with a ice, serve in a tall
glass. Garnish with a lime wedge and mint sprig.

MIDSUMMER NIGHT’S DREAM
2 oz Absinto Camargo
4 oz Vita-coco coconut water

Shake ingredients with ice and serve on the
rocks.

GREEN FAIRY MOJITO
Jacques Bezuidenhout, San Francisco,
California
1 1/2 oz Beleza Pura Super Premium
Cachaça
1 oz Absinto Camargo
8-10 mint leaves
Juice of a whole lime.
simple syrup
Splash of soda

Muddle mint, lime juice and simple syrup. Add
Beleza Pura and Absinto. Add a rocks glass full
of crushed ice. Stir and add soda. Serve in a tall
glass. Garnish with a mint sprig.

Published in: on April 9, 2007 at 5:01 pm  Leave a Comment