one of the strongest traditional absinthes 60% vol./ 120 proof 0,5 and 0,75 lt.
- Original recipe from 1881
- Produced in the last authentic historical Austrian Absinthe distillery
- Mata Hari is made of the finest herbs, above all Grand Wormwood and Salvia
- Highest legal level of Thujon & Absinthin
- Mata Hari containes all-natural ingridients and is exclusively coloured with natural herbs only
- nice louche effect with ice & water
- no dominant anise taste and therefore outstanding mixing abilities
How to drink Absinthe
French Style
Put the Absinthe into the glass – preferably with ice. Place the Absinthe spoon on the glass and put the sugar cube on it. Now pour some ice water slowly over the sugar cube into the glass. We suggest 1 part of Absinthe and 4 parts of water. Stir the rest of sugar into the Absinthe if you like it faster …Bohemian Style
Put the Absinthe spoon on an empty Absinthe glass and place the sugar cube on it. Pour the Absinthe over the sugar cube into the glass. Light the Absinthe-soaked sugar cube on fire. When the sugar has caramelised, stir it into the glass and mix with water and ice to taste.Cocktails with Absinthe
MATA HARI BEER
Recipe:
2 cl Mata Hari in 0,3 l beer
Mata Hari in 0,3 l beer
CAFÉ MATA HARI
Recipe: 2-4 cl Absinthe MATA HARI®
Pour Absinthe MATA HARI® over a sugar lump placed on an absinthe spoon into a large espresso.
MATA HARI RED BULL
Recipe: 4cl Absinthe MATA HARI®
Absinthe MATA HARI® with ice and Red Bull.
SAZERAC
Recipe:
6 cl Whisky
2 cl Absinthe MATA HARI®
1 teaspoon Zucker
3 drops Angostura
Add the Absinthe MATA HARI® to a pre-cooled glass and swirl so that the absinthe covers the whole of the inside surface. Put the whisky, sugar and angostura into a shaker with ice, shake well and strain.
TREMBLEMENT DE TERRE
Recipe:
2 cl Absinthe MATA HARI®
2 cl Cognac
2 cl Cointreau
2 drops Angostura
Put into a glass with ice and stir until cold, strain.
HEMWINGWAY`S DEATH IN THE AFTERNOON
Recipe:
2 cl Absinthe MATA HARI®
1 glass champaign
ice cubes
Add the Absinthe MATA HARI® to a glass of pre-cooled Champagne, add ice cubes as desired - ready.
ABC
Recipe:
2 cl Absinthe MATA HARI®
2 cl Bourbon
2 cl Cointreau
Add to ice cubes and stir until cold.
(Fischer Familiy)
Gerry Fischer
Alt Wiener Schnapsmuseum
Wilhelmstraße 19-21
1120 Vienna / Austria
Tel. +43/(0)1 815 73 00
email: office[at]schnapsmuseum[dot]com
www.schnapsmuseum.com