It Takes Balls

Some say it takes balls to drink absinthe. Cosmopolitan property mixologist and Vesper bar general manager Chris Hopkins can work with that. He uses water, simple syrup and Vieux Carré Absinthe Supérieure by Philadelphia Distilling to make large absinthe ice spheres for his bar. Sound like a risk? Hopkins has few guiding principles for his cocktail-creation process, but the best rule of all: “Don’t be afraid to try something new. For every great drink I’ve made, there were five failures.” Points for honesty. And honestly destined to be a big winner this summer is Hopkins’ the Corpse Bride ($14), a summertime approach to the classic Corpse Reviver No. 2 cocktail, which he serves in a wine glass with one of those absinthe spheres. “Rhubarb and strawberry combine amazingly with the anise profile of the absinthe,” Hopkins says. Sounds like he’s on the ball.