Screaming Greenie

Recipe from Tad Carducci

Adapted by Robert Simonson

Screaming Greenie
Sasha Maslov for The New York Times
Rating
5(37)
Comments
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Redemption has arrived for the frozen drink, which in the late 20th century all but ruined the reputation of the daiquiri and margarita as serious cocktails. Absinthe provides a note of anise to this refreshing, verdant beverage. Just don’t drink it too quickly — brain freeze is a real thing. —Robert Simonson

Featured in: A New Ice Age Dawns for the Slushy Drink

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Ingredients

Yield:1 drink
  • 1cup sugar
  • 2ounces vodka
  • ½ounce absinthe
  • ½ounce fresh lemon juice
  • 1cup ice
  • 9leaves fresh Italian basil
  • Lemon wheel
Ingredient Substitution Guide

Preparation

  1. Step 1

    Make a simple syrup: Over medium burner, add the sugar to 1 cup of water and heat, stirring until sugar is dissolved. Cool. (Unused syrup can be refrigerated for 2 weeks.)

  2. Step 2

    In a blender, mix 1¾ ounces of the syrup with the vodka, absinthe, lemon juice, ice and 8 basil leaves until smooth. Pour into tall glass. Garnish with remaining basil leaf and lemon wheel.

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Ratings

5 out of 5
37 user ratings
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Comments

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abbey

I didn’t have vodka so I subbed with reposado tequila which may have been an error—would make again with vodka though.

Nick

This was a huge hit at my Halloween party. Make sure you have plenty of ice and basil on-hand. Even though it's a small ingredient, invest in some quality Absinthe, which is great for making The Corpse Reviver #2, another Halloween favorite.

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Credits

Adapted from Tad Carducci of the Tippler, New York

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