Billionaire Recipe

Billionaire Recipe

Billionaire Recipe


2 oz. bourbon
1 oz. fresh lemon juice
1⁄2 oz. simple syrup
1⁄4 oz. Absinthia Absinthe
1⁄2 oz. grenadine syrup made from pomegranate, such as Employees Only
Lemon wheel, for garnish

Combine bourbon, lemon juice, absinthe bitters or Absinthia Absinthe, and grenadine in a shaker over ice. Shake vigorously and strain into a coupe glass. Garnish with the lemon wheel.

Absinthia Absinthe Verte

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Uncover the complexity of flavors inspired by vintage Swiss recipes, from a smooth start to a light aftertaste, featuring subtle licorice notes in the background. 6 Gold medals and 1 Double Gold, 95 points Gold Beverage Testing Institute, Double Gold & Best Liquor Sunset Magazine

Indulge in the timeless allure of Absinthia Organic Absinthe, a meticulously crafted elixir that pays homage to the traditional methods used in absinthe production 150 years ago. Our absinthe is meticulously distilled from neutral grape distillate and features certified organic artemesia absinthium (grande wormwood), anise, fennel, and coriander, all sourced from the lush fields of California and Oregon.

Experience the sophistication of this Swiss-style verte, boasting an earthy, grassy flavor with a natural sweetness. Our absinthe is a testament to the art of traditional distillation, resulting in a smooth, elegant, and eminently drinkable spirit. Post-distillation, the absinthe emerges aromatic, brilliantly clear, and colorless. The addition of botanicals creates the beautiful green hue, and adding water to Absinthia Verte creates the mesmerizing louche effect, transforming the liquid into a milky green, a hallmark of quality absinthe.

Explore the possibilities with recommended concoctions such as the classic Sazerac, the revitalizing Corpse Reviver No 2, or the effervescent Death in the Afternoon. Alternatively, discover your own favorite from our extensive collection of tried-and-true recipes. Elevate your spirits with Absinthia Organic Absinthe, a celebration of authenticity and flavor.

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