We invite you to enjoy lucid in the traditional French manner:
Pour 1.25 - 1.5 oz of lucid into an appropriate glass. Place a sugar cube atop a flat, perforated spoon that rests on the rim of the glass. Using the sugar and spoon are optional. Slowly drip 4-5 oz of ice cold water on top of the sugar cube (or directly into the glass), which slowly dissolves into the Absinthe. The cold water causes lucid to louche ("loosh") into an opalescent cloud as the herbal essences emerge from the Absinthe and perfume the room. View Demonstration
martini drinks
starry night
• 2 1/2 oz. Van Gogh Dutch Chocolate Vodka ®
• 1/2 oz. LUCID®
• 1/2 oz. simple syrup
• Crushed chocolate cookie on rim
• Garnish = Chinese Star Anise floating
• Glassware = Martini Glass
In an iced filled shaker, add the Vodka, LUCID® and simple syrup. Shake thoroughly and strain into the chocolate crumbed rim martini glass. Add the Chinese Star Anise
Van Gogh Vodka is a registered trademark of Luctor International
Viridian Spirits is not affiliated with Luctor International
night cat
• 1 oz. LUCID®
• 1 oz. simple syrup
• 1 oz. orange juice
• 1 oz. spring water
• Garnish = black licorice lace (cat tail)
• Glassware = Martini Glass
Shake all ingredients with ice in a cocktail shaker and strain into a Martini glass. Add the black Licorice lace. Garnish option = cut a black licorice into a "cats eye"
LUCID® martini
• 1.5 oz. LUCID®
• 2 oz. Vodka
Shake ingredients with ice in a cocktail shaker and strain into a martini glass.
shooters
absinthe minded
This shooter demonstrates the classic method of drinking Absinthe in a modern, less time consuming way.
Line up shot glasses, fill halfway with LUCID®, shake water and sugar or simple syrup with ice and strain into each glass.
Glassware = Shot glass
witch doctor
• 1 part LUCID®
• 1 part sugared water
• 1 part grenadine
• 2-3 dashes of Angostura Bitters
• Glassware = shot glass
In a shot glass, start with the LUCID® then add ice cold water that has been shaken with sugar or simple syrup, this will change the LUCID® - now add the grenadine, it will sink to the bottom to form the lower "layer" - next float the dashes of bitters on top to form the top layer.
tall drinks
LUCID® and RED BULL®
• 1 1/2 oz. LUCID™
• Top with Red Bull®
• Glassware = Highball glass
Pour LUCID® over ice into the highball. Add Red Bull® to taste.
Red Bull® is a registered trademark of Red Bull GmbH
Viridian Spirits is not affiliated with Red Bull GmbH
the mint muse
• 1 1/2 oz. LUCID®
• 2 oz. Pineapple juice
• Muddled mint leaves and lime wedge
• Topped with Sprite or 7-Up
• Garnish = mint sprig
Muddle 6-8 mint leaves with the lime wedge along with the LUCID®. Add ice, the 2 oz. of pineapple juice and shake briefly. Top with Sprite or 7-up and add the mint sprig.
This name is a play on "The Green Muse"
Classic Style Absinthe Cocktails
Provided by James Meehan
Corpse Reviver #2
Adapted from The Savoy Cocktail Book 1930, Harry Craddock
• 3/4 oz gin
• 3/4 oz lemon juice
• 3/4 oz Cointreau
• 3/4 oz Lillet Blanc
• LUCID® rinse
Add all of the ingredients except the LUCID® into a mixing glass filled with ice
Shake and strain into a chilled coupe rinsed with LUCID®
No garnish
Sazerac
Adapted from Famous New Orleans Drinks and How to Mix 'Em. Stanley Arthur Clisby 1937.
• 2 oz rye
• 3 dashes Peychaud's bitters
• 2 dashes Angostura bitters
• 1/2 oz simple syrup or 1 sugar cube
• 1/4 oz of LUCID®
Fill a rocks glass with ice and set aside
Add a sugar cube and the bitters to a mixing glass and crush the cube with a muddler
Add the Rye and ice and stir to chill and dissolve the sugar (20 seconds)
Dump the ice out of the rocks glass and rinse with LUCID®, discard excess
Pour the contents of the mixing glass into the LUCID® rinsed rocks glass
Twist a lemon peel over the surface of the drink and rub around the rim
Discard lemon twist
SAZERAC is a registered trademark of Sazerac Company, Inc. Viridian
Spirits is not affiliated with Sazerac Company, Inc.
Chrysanthemum
Adapted from Cocktail Bill Boothby's World Drinks and How to Mix Them, 1934.
• 2 oz Noilly Prat Dry Vermouth
• 1/4 oz Benedictine
• 3 Dashes of LUCID®
Add all of the ingredients to a mixing glass filled with ice
Stir and strain into a chilled coupe
Garnish with a twist of orange
'75 Cocktail
Adapted From ABC of Mixing Cocktals by Harry MacElhone 1923
• 1 teaspoon of Grenadine
• 2 Dashes of LUCID®
• 2 oz Calvados
• 1 oz Gin
Add all of the ingredients to a mixing glass filled with ice
Shake and strain into a chilled coupe
No Garnish
Earnest Hemingway's Death In The Afternoon Cocktail
Adapted from Esquire Drink Book of 1956 edited by Frederic Birmingham
Pour 1 oz of LUCID® into a champange coupe or flute
"Add iced Champagne until it attains the proper opalescent milkiness."
Absinthe Cocktail
Adapted from Bartender's Guide by Trader Vic, 1948.
1 oz LUCID®
1 dash orgeat
1 dash anisette
2 dashes Angostura Bitters
Add all of the ingredients to a mixing glass filled with ice
Stir and strain into a chilled coupe
Garnish with a twist of lemon and serve with an ice water chaser
Provided by LeNell's
Van Gogh Cocktail
• 2 1/4 oz. gin
• 3/4 ounce LUCID®
• 1/4 oz. black currant syrup
Shake with ice. Strain into a chilled cocktail glass.
Death Over Canal
• 1 oz. Red Hook Rye
• 1/2 oz. LUCID®
• 2 dashes Don's szechuan bitters
• Brut Champagne
Stir rye, absinthe, and bitters over cracked ice. Strain into chilled flute. Top with Champagne. Garnish with orange peel. (ask for bitters recipe)