Ingredients
30ml
Raki Tekirdag Rakisi
10ml
Absinthe Mythe
90ml
Consomme Shrimp
20ml
Cream
Prawns Cooked
Thyme

14% Alcohol By Volume
28 Proof
1.7 Standard Drinks
Method
  1. Warm glass and mixing glass.
  2. Add raki and absinthe to mixing glass.
  3. Pour in hot bisque and gently stir.
  4. Add chopped prawns and thyme into glass.
  5. Pour consomme into glass over prawns etc.
  6. Drizzle cream on top.
  7. Optimal service temperature would be 60C to 70C or 140F to 158F.
  8. Tasteful
Served
Stirred
Warm
Old Fashioned
200ml, 7oz, 20cl
Also See:Bisques
Raki Tekirdag Rakisi - Raki Tekirdag Rakisi is a premium brand of raki produced entirely from fresh grapes. Originally from the Tekirdag region this distinctive spirit is created from fresh grape suma distilled with high quality aniseed from Cesme in traditional raki alembics.
Raki Tekirdag Rakisi
Absinthe Mythe - Mythe Absinthe is distilled with aniseed badiane vervain hyssop and of course wormwood which produces a full layered bouquet that is then followed by a balanced palate.
Absinthe Mythe
Consomme Shrimp - Shrimp consomme is a clear seafood stock using egg whites to remove oil and sediment to make a clear liquid with strong shrimp flavour.
Consomme Shrimp
Cream - Cream is a dairy product composed of the higher butterfat layer skimmed from the top of milk before homogenization and one half of half and half.
Cream
Prawns Cooked - Prawns cooked in salted water.
Prawns Cooked
Thyme - Thyme is of the genus Thymus of aromatic perennial evergreen herbs in the family of Lamiaceae. Thymes are relatives of the oregano genus Origanum. They have culinary medicinal and ornamental uses the species most commonly cultivated and used for culinary purposes being Thymus vulgaris.
Thyme

Seafood Bisque is tasteful full bodied cocktail at 1.7 standard drinks. Stirred with 30ml raki tekirdag rakisi and 10ml absinthe mythe with 90ml consomme shrimp as well as 20ml cream and served as or alongside soup dishes. Just warm glass and mixing glass then add raki and absinthe to mixing glass and pour in hot bisque and gently stir. Add chopped prawns and thyme into glass and pour consomme into glass over prawns etc and drizzle cream on top and optimal service temperature would be 60c to 70c or 140f to 158f and served in a old fashioned glass warm.

seafoodbisquerakitekirdagrakisiabsinthemytheconsommeshrimpcreamprawnscookedthyme
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