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Curious & Unfiltered

The Swiss Pearl: An Absinthe Gin Cocktail

An image of a cocktail in a thin stemmed glass with absinthe and gin bottles and a globe and pearls as the backdrop

This worldly cocktail featuring none other than real absinthe (in a starring role!) is a riff on a riff.

It all begins in 2006, at Pegu Club, that once glorious NYC cocktail mecca which has sadly joined many other stellar NYC cocktail joints at the great bar in the sky. And here Audrey Saunders had an inspired thought. Why not take The Southside, but make it Pastis? And that she did. Thus, a modern cocktail classic, The French Pearl, was born.

The Swiss Pearl plays jazz with Audrey's original line of thinking, switching up Pastis for Absinthe, and dialing the proportions to 11. (Or, to three quarters of an ounce).

Usually absinthe is executed as a rinse, with just a hint of lingering flavor that subtlety influences the drink's overall taste.  Here absinthe takes center stage while still playing harmoniously with the other flavors. And what an absinthe it is.

Kübler’s “Original” Swiss Absinthe hails from the birthplace of absinthe -- Val-de-Travers, Switzerland, following the family recipe first developed by Jacob Frederick Kübler in 1863. The spirit is now produced by fourth generation, Yves Kübler. Yves was involved in repealing the 100 year prohibition on sales of absinthe in the US and Switzerland.

Enjoy a cocktail made with the taste of real absinthe!  The absinthe-forward cocktail is balanced out by a citrus-forward gin that complement's absinthe's distinct botanicals with warm and spicy notes.


2 oz RIGHT Gin
.75 oz Kübler Original Absinthe
.75 oz fresh lime juice⁠
.75 oz simple syrup⁠
7-8 Spearmint Leaves⁠


Combine lime juice, syrup and mint in a cocktail shaker. Muddle together. Add in Kübler Absinthe and RIGHT Gin. Add ice and shake vigorously. Double strain into a chilled coupe glass, garnish with fresh mint and enjoy!⁠

Photos and recipe by Brandon Cummins 
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This is how we do it: the Mahia Marg

Everyone loves a margarita. But sometimes the remix is even better than the original. And that's the case with this delightful riff on the Cinco de Mayo mainstay featuring Nahmias Mahia Fig Spirit.  


1.5 oz Mahia Fig Spirit
.5 oz Tequila Reposado
1 oz fresh squeezed lemon juice
3/4 oz Meyer lemon oleo saccharum (see recipe below)
fresh cilantro


Combine lemon juice and cilantro in a shaker. Muddle gently.  Add all other ingredients and ice. Shake hard to combine, dilute, and chill. Double strain into a rocks glass with fresh ice. Garnish with cilantro.

To make Meyer Lemon Oleo Saccharum: Peel Meyer lemons, ensuring as little pith as possible.  Combine with equal parts (by weight) white sugar and muddle gently. Cover in refrigerator 2-3 days until syrup forms. Strain syrup and keep refrigerated.

Recipe created by Connor Dineen of the Amsterdam, Rhinebeck, NY.

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Mount Rigi Cocktails For Every Mood

Some days are all about mixing cocktails that require multiple bottles and deliver a complex, layered taste. And some days we'd rather just have a quick, delicious, and refreshing sipper.

Either way, Mount Rigi has you covered. Whatever the mood, low-key or all out, Mount Rigi serves it up just perfectly.

Dress It Up with the Call it Mooshi

A dark-colored cocktail in a martini glass with an orange twist, against a geometric pastel background


1.5 oz Russell's Reserve 10 Year Bourbon
1 oz Mount Rigi
1/2 oz Punt e Mes
1 dash Angostura Bitters


Add all ingredients to a mixing glass with ice.  Stir until well-chilled. Strain into a chilled cocktail glass. Garnish with a brandied cherry or an orange peel. 


Dress It Down with the Tonic Spritzer

Refreshing, appetizing. 4 highball glasses filled with clear alcohol and ice, with a single slice of fruit in each once, against a light peach background and the shadow of a palm tree branch.


2 oz Mount Rigi
2 oz tonic water


Add ice cubes and garnish with the citrus slice of your choice.

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