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Cocktail History
The Weeper’s Joy is a vintage cocktail that was created by William Schmidt and was first published in his book The Flowing Bowl: When & What To Drink. Although many variations of the recipe exist in the modern day, it’s traditionally made with absinthe, vermouth, kümmel, simple syrup, and citrus, resulting in an extremely dry recipe that mostly only appeals to those with more developed palates.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Absinthe: This is a spirit made with anise, wormwood, fennel, botanicals, and alcohol. I used Great Lakes Distillery Amerique 1912 Absinthe Verte.
Kümmel: This is a liqueur made with cumin, fennel, caraway seeds, sugar, and alcohol.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Carpano Antica Formula Vermouth.
Simple Syrup: This is a sweetener made with white sugar and water. I made mine using this stovetop recipe.
Orange Curaçao: This is a liqueur made with oranges, sugar, and brandy or rum. I used Grand Marnier Cordon Rouge.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Orange-brown color
• Aroma: Anise and caraway
• Taste: Dry spirit-forward flavor of absinthe with vanilla and a hint of orange
• Finish: Complex anise and herbal notes
Kendall’s Rating: ⭐
Kendall’s Take: “Yikes, this is one serious drink! I’m not a fan of absinthe’s licorice taste, so I knew going into the tasting I likely wouldn’t care for the Weeper’s Joy. That was, in fact, the case; I actually couldn’t make it past one sip. I can see how those who enjoy absinthe’s distinct flavor would really like this, but ultimately, I wouldn’t make it again.”
Recipe
This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.
Weeper’s Joy
The Weeper's Joy is a vintage cocktail that was created by William Schmidt and was first published in his book The Flowing Bowl: When & What To Drink. Although many variations of the recipe exist in the modern day, it's traditionally made with absinthe, vermouth, kümmel, simple syrup, and citrus, resulting in an extremely dry recipe that mostly only appeals to those with more developed palates.
Ingredients
Method
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Add absinthe, sweet vermouth, kümmel, simple syrup, and orange curaçao to a mixing glass.
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Fill mixing glass with cubed ice.
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Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
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Using a julep strainer, strain into a Nick & Nora glass.
