Elysium cocktail recipe, brought to you by MiNDFOOD.

Absinthe is an anise-flavored spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, commonly referred to as “Grande wormwood”. It achieved great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among artists and writers. Absinthe was opposed by social conservatives and prohibitionists.

Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Vincent van Gogh, Oscar Wilde, and Aleister Crowley were all notorious bad men of that day who were (or were thought to be) devotees of the Green Fairy. Absinthe was portrayed as a dangerously addictive psychoactive drug. The chemical ‘Thujone’, present in small quantities, was singled out and blamed for its alleged harmful effects.

By 1915, absinthe had been banned in the United States and in most European countries. 
A revival of absinthe began in the 1990s, when countries in the European Union began to reauthorize its manufacture and sale. As of February 2008, nearly 200 brands of absinthe were being produced in a dozen countries, most notably in France, Switzerland, Spain, and the Czech Republic. Commercial distillation of absinthe in the United States resumed in 2007.

15ml Absinthe

15ml Peach Schnapps

15ml Grenadine

Dark Grape Juice

1 Shake Absinthe, Peach Schnapps and Grenadine in a shaker half full of ice. Pour everything from the shaker into a short glass and top with dark grape juice.

 Short Glass, Rock or Tumbler.


– A sugar cube may be added to the shaker if the drink needs sweetening.

– Raspberry cordial could be used in replacement of Grenadine.


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