Lucid Absinthe Cocktail Classic Finalists’ Names Released

The United States Bartenders’ Guild together with Lucid Absinthe Supérieure have announced the selection of the five finalists in the 2018 Cocktail Classique, a national mixology competition which has sought to identify the talent behind the most creative cocktails using Lucid Absinthe.  Each of the finalists topped ten other competitors to win their regional semi-finals, held this year during March – July, and will journey to the Finals in New Orleans on August 20, 2018.

The 2018 Cocktail Classique Finalists are:

“Something Tiki” by Rich Bailey, Bartender at Johnny’s Gold Brick in Houston, Texas


1 oz Lucid Absinthe Supérieure

.75 oz Fresh Lemon Juice

.75 oz Homemade Cinnamon Syrup

.5 oz Laird’s Apple Brandy

.25 oz Aperol

.25 oz Velvet Falernum

Method: Combine all ingredients in a tin. Shake and strain over crushed ice.  Garnish with a star anise.

“Blood Meridian” by Peter Hannah, Bartender at The Rose and Crown in Celebration, Florida


.75 oz Dark Rum

.75 oz Vintage Late Bottled Port

.75 oz Lemon Juice

.75 oz Homemade Guinness Syrup

.5 oz Lucid Absinthe Supérieure

1 Dash Peychauds Bitters

Method: Add all ingredients to shaker, add ice and shake vigorously for 8-10 seconds. Double strain in a daisy cup over one rock. Garnish with fresh horseradish.

“Bitter Party of One” by Max Barwick, Bartender at 1618 Midtown in Greensboro, North Carolina


.5 oz Lucid Absinthe Supérieure

.5 oz Angostura bitters

.5 oz Angostura 1919 rum

.75 oz Fresh Lime Juice

1 oz Homemade falernum

Method: Combine all ingredients into a shaker, fill with ice and shake. Fine strain into a Nick and Nora glass.  Garnish with Fresh fennel greens laid on top of the glass like a crown.

“A Very Important Date” by Reid Joseph, Bartender at the Cellar Restaurant and Spirit Room in Fullerton, California


1 oz Leatherbee Gin

.66 oz Bin 27 Port

.5 oz Lucid Absinthe Supérieure

1 oz Homemade Date Syrup

.33 oz Fresh Lemon Juice

3 Dashes Scrappy’s Chocolate Bitters

Method: Combine all ingredients in a shaker, shake vigorously on ice for about 5-7 seconds (or until the sound of the ice becomes tinny), strain through a fine mesh strainer over a large ice cube in a double-old-fashioned glass.

“Tannhauser Gate” by Marlowe Johnson, Head Barman at The Candy Bar at the Siren Hotel in Detroit, Michigan


1.5 oz Kentucky Bourbon

.5 oz Lucid Absinthe Supérieure

.5 oz Cocchi Americano

1 oz Fresh Pineapple Juice

.5 oz Fresh Lime Juice

.5 oz Homemade Banana Syrup

Pinch salt

Method: Build all ingredients in tin and shake with ice. Fine strain into a rocks glass on ice and garnish with a lime wheel.

The Grand Prize Winner will receive a trip to the Combier Distillery in the Loire Valley, France, where Lucid Absinthe is made according to traditional French methods.

Once a core ingredient in most classic cocktails, absinthe was banned in the United States for 95 years. Following efforts by research scientist turned distiller T.A. Breaux, the ban was repealed in 2007, and Lucid Absinthe Supérieure became the first authentic absinthe to be legally sold in the US.

“In the 11 years since the ban was repealed, we’ve been debunking myths and trying to educate bartenders about how to use absinthe beyond a rinse,” said Keri Meuret, Brand Manager, Lucid Absinthe.  “The unique recipes of not only the finalists, but also all of the competitors in the regional competitions, show that mixologists aren’t afraid to embrace this classic spirit.”

“This is an exciting time for absinthe,” said Lucid Creator and Master Distiller T. A. Breaux. “Mixologists are embracing this wildly versatile spirit and finding innovative ways to accent the botanicals to create truly innovative cocktails. The caliber of the entries has been exceptional, and they will make the final decision extremely tough.”

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