Absinthe, the emerald muse, famously inspired French painters and poets before it was banned. Now that it’s back, it’s inspiring another type of artist: bartenders. The top drink builders in the craft are once again lacing their creations with absinthe, ever seeking to harness its seductive herbal notes. Their attempts aren’t always successful; characterful absinthe can be a difficult spirit to balance. But when absinthe cocktails are good, they’re very, very good, and the recipes in this chapter represent the best in show. Some are based firmly on the classics; others are completely forward-thinking. All can be re-created at home, for casual pre-dinner sipping, elegant cocktail parties, and any occasion in between. Grab your shaker and follow along as some of the most talented bartenders in the world share their favorite recipes.
One of the biggest surprises of the post-ban absinthe cocktail phenomenon has been the green fairy’s affinity for tequila. The two spirits harmonize beautifully. This playful nod to the Sazerac is unforgettable with a good, smoky tequila.
2 OUNCES TEQUILA AÑEJO
¼ TO ½ OUNCE CHARLES VEXENAT’S AGAVE SYRUP
2 DASHES PEYCHAUD’S BITTERS
ABSINTHE TO COAT THE GLASS
GARNISH: LIME PEEL
Fill a rocks glass with ice and let sit to chill. In a mixing glass, stir the tequila, agave syrup, and bitters with ice until chilled. Discard the ice from the rocks glass, shaking out excess water. Pour just enough absinthe to coat the inside of the glass, turning the glass to cover the surface. Pour out any excess absinthe. Strain the contents of the mixing glass into the absinthe-rinsed glass. Twist a swath of lime peel over the drink and place it in the glass.
MAKES 1 DRINK
1 CUP/240 ML AGAVE NECTAR
½ CUP/120 ML WATER
Combine the agave nectar and water in a bottle with a tight-fitting lid. Cover and shake to combine. Store leftover syrup in the refrigerator. Keeps well for up to 2 weeks.
MAKES 10 CUPS/360 ML SYRUP
Created with gratitude for a friend who helped Vexenat out of a sticky situation, this jazzed up tribute to Peru’s national cocktail—the pisco sour—is appropriately complex, yet rewarding.
¾ OUNCE PLUS ½ TEASPOON PISCO, SUCH AS MACCHU PISCO
¾ OUNCE PLUS ½ TEASPOON ST. GERMAIN ELDERFLOWER LIQUEUR
1/3 OUNCE FRESHLY SQUEEZED LIME JUICE
1/3 OUNCE FRESHLY SQUEEZED LEMON JUICE
1 TEASPOON SIMPLE SYRUP
1 EGG WHITE
½ TEASPOON ABSINTHE
GARNISH: 4 DROPS OR A SPRAY OF PIMENTO DRAM LIQUEUR
In a shaker, combine the ingredients and shake without ice to blend. Add ice and shake until chilled. Strain into a stemmed glass. Top with the pimento dram.
MAKES 1 DRINK
During Prohibition, American bartenders like Harry Craddock took their craft to Europe. At London’s Savoy Hotel, Craddock earned a following for cocktails like the Bombay No. 2, which was made with brandy, sweet and dry vermouths, and dashes of absinthe and curaçao. Here’s a nod to that drink, almost a century later, from another London barman.
ABSINTHE TO COAT THE GLASS, PLUS 3 DROPS
11/3 OUNCES ARMAGNAC OR COGNAC
1/3 OUNCE NOILLY PRAT OR ANOTHER DRY VERMOUTH
1/3 OUNCE BÉNÉDICTINE
GARNISH: ORANGE PEEL
In a stemmed glass, pour just enough absinthe to coat the inside, turning the glass to cover the surface. Pour out any excess absinthe. In a shaker, combine the 3 drops absinthe, armagnac, vermouth, and Bénédictine and shake with ice until chilled. Strain into the absinthe-rinsed glass. Twist a swath of orange peel over the drink and place it in the glass.
MAKES 1 DRINK
English bartenders have a lot of fun with themes and concepts. This recipe turns the Sazerac inside out and fashions it into a sour. It’s a potent, gutsy drink, and entirely seductive. It’s best with a good, smoky single-malt scotch.
SCOTCH TO COAT THE GLASS
11/3 OUNCES ABSINTHE
½ OUNCE PLUS 1 TEASPOON FRESHLY SQUEEZED LEMON JUICE
½ OUNCE PLUS 1 TEASPOON SIMPLE SYRUP
1 EGG WHITE
GARNISH: LEMON PEEL AND 3 DASHES PEYCHAUD’S BITTERS
In a stemmed glass, pour just enough scotch to coat the inside, turning the glass to cover the surface. Pour out any excess scotch. In a shaker, combine the remaining ingredients and shake without ice to blend. Add ice and shake until chilled. Strain into the scotch-rinsed glass. Twist a swath of lemon peel over the drink, and season the rim of the drink with it. Dash the bitters on top.
MAKES 1 DRINK
Not vacationing on Mauritius this year? One can dream, and this absinthe-laced spin-off of the classic East India cocktail will take you halfway. The island’s volcanic soil makes Starr African Rum one-of-a-kind, but in a pinch, substitute a white agricole-style rum from the islands of Martinique or Guadalupe.
1½ OUNCES STARR AFRICAN RUM
¾ OUNCE FRESHLY PRESSED PINEAPPLE JUICE
½ OUNCE KIRSCHWASSER CHERRY BRANDY
¼ OUNCE APEROL
¼ OUNCE VIEUX PONTARLIER OR ANOTHER ABSINTHE VERTE
Fill a stemmed glass with ice and let sit to chill. In a shaker, combine the ingredients and shake with ice until chilled. Discard the ice from the stemmed glass, shaking out excess water. Strain the contents of the shaker into the chilled glass.
MAKES 1 DRINK
Kyoto-born Yamazaki whisky headlines this zesty homage to Japan’s fashionable cocktail culture. If you don’t have Japanese whisky on hand, a 12-year-old Scotch whisky would be a suitable—though considerably less thematic—alternative. Fresh shiso leaves, sometimes called Japanese mint, can be found at Asian markets.
3 FRESH SHISO LEAVES
¾ OUNCE SIMPLE SYRUP
2 OUNCES YAMAZAKI 12-YEAR-OLD SINGLE-MALT WHISKY
¾ OUNCE FRESHLY SQUEEZED LIME JUICE
¼ OUNCE VIEUX PONTARLIER OR ANOTHER ABSINTHE VERTE
1 EGG WHITE
Fill a stemmed glass with ice and let sit to chill. In a shaker, muddle 2 of the shiso leaves and the simple syrup. Add the whisky, lime juice, absinthe, and egg white and shake without ice to blend. Add ice and shake until chilled. Discard the ice from the stemmed glass, shaking out excess water. Strain the contents of the shaker into the chilled glass. Garnish with the remaining shiso leaf.
MAKES 1 DRINK
This inspired cousin to the tequila mule has a nice kick. At PDT, house-made ginger beer makes it extra special. As a stand-in, Meehan recommends a spicy brand like Barritt’s, Stewart’s, or Europe’s Belvoir.
1½ OUNCES TEQUILA REPOSADO
¾ OUNCE FRESHLY SQUEEZED LIME JUICE
¾ OUNCE FRESHLY PRESSED PINEAPPLE JUICE
½ OUNCE SIMPLE SYRUP
¼ OUNCE VIEUX PONTARLIER OR ANOTHER ABSINTHE VERTE
1 OUNCE GINGER BEER
GARNISH: LIME WHEEL AND A CANDIED GINGER SLICE, SKEWERED TOGETHER ON A TOOTHPICK
Fill a tall glass with ice cubes. In a shaker, combine all of the ingredients except the ginger beer and shake with ice until chilled. Strain the contents of the shaker into the ice-filled tall glass. Top with ginger beer. Garnish.
MAKES 1 DRINK
Here’s an absinthe-laced twist on a classic rum cocktail. This bloodred daiquiri may be named after a knife-wielding barber, but the flavor is delightful.
2 OUNCES AGED RUM
½ OUNCE CAMPARI
½ OUNCE FRESHLY SQUEEZED LIME JUICE
½ OUNCE DEMERARA-BASED SIMPLE SYRUP
1/8 TEASPOON VIEUX PONTARLIER OR ANOTHER ABSINTHE VERTE
GARNISH: LIME WHEEL
In a shaker, combine the ingredients and shake with ice until chilled. Strain into a stemmed glass. Float the lime wheel on top.
MAKES 1 DRINK
Absinthe meets the mai tai meets the French Caribbean in this tiki-fabulous cooler. Absinthe and rum are old friends (see Doctor Funk), and this drink’s almond and orange elements are gorgeous with the anise-forward spirit.
1 OUNCE AGED RUM
1 OUNCE WHITE RHUM AGRICOLE
1 OUNCE FRESHLY SQUEEZED LIME JUICE
½ OUNCE CLÉMENT CRÉOLE SHRUBB ORANGE LIQUEUR
½ OUNCE ORGEAT SYRUP
¼ OUNCE VIEUX PONTARLIER OR ANOTHER ABSINTHE VERTE
1/8 OUNCE SIMPLE SYRUP
GARNISH: LARGE SPRIG OF MINT
Pack a tall glass or tiki coconut mug with crushed ice. In a shaker, combine the ingredients with three ice cubes and shake until chilled. Strain into the ice-filled tall glass. Garnish.
MAKES 1 DRINK
True to its name—“violet love”—this amethyst beauty might run off with your heart. It celebrates the revival of three vintage ingredients, not just absinthe but also tart, fruity sloe gin and floral crème de violette liqueur.
1 OUNCE TEQUILA BLANCO
1 OUNCE SLOE GIN
¾ OUNCE FRESHLY SQUEEZED GRAPEFRUIT JUICE
½ OUNCE FRESHLY SQUEEZED LEMON JUICE
½ OUNCE SIMPLE SYRUP
¼ OUNCE CRÈME DE VIOLETTE
1/3 TEASPOON VIEUX PONTARLIER OR ANOTHER ABSINTHE VERTE
GARNISH: EDIBLE VIOLET, PLAIN OR SUGARED
In a shaker, combine the ingredients and shake with ice until chilled. Strain into a stemmed glass. Garnish.
MAKES 1 DRINK
Absinthe plays a pivotal supporting role in this deft salute to the Martinez cocktail, a nineteenth-century predecessor to the martini.
2 OUNCES CUCUMBER-FORWARD GIN, SUCH AS HENDRICK’S
¾ OUNCE MANZANILLA SHERRY
¼ OUNCE MARASCHINO LIQUEUR
2 DASHES ORANGE BITTERS
ABSINTHE TO COAT THE GLASS
GARNISH: LEMON PEEL
Fill a stemmed glass with ice and let sit to chill. In a mixing glass, combine the gin, sherry, maraschino liqueur, and bitters and stir with ice until chilled. Discard the ice from the stemmed glass, shaking out excess water. Pour just enough absinthe to coat the inside of the chilled glass, turning the glass to cover the surface. Pour out any excess absinthe. Strain the contents of the mixing glass into the chilled, absinthe-rinsed glass. Twist a swath of lemon peel over the drink and place it in the glass.
MAKES 1 DRINK
This is an intense, sophisticated drink from a fellow quite familiar with absinthian allure (his bar is named for the stuff). The unique Spanish absinthe Obsello finds worthy matches in charismatic mescal and port.
1 OUNCE DOLIN BLANC OR ANOTHER BLANC OR BIANCO VERMOUTH
¾ OUNCE OBSELLO OR ANOTHER ABSINTHE VERTE
¾ OUNCE RUBY PORT
½ OUNCE MESCAL
GARNISH: LEMON PEEL OR WHEEL
Fill a stemmed glass with ice and let sit to chill. In a mixing glass, combine the ingredients and stir with ice until chilled. Discard the ice from the stemmed glass, shaking out excess water. Strain the contents of the mixing glass into the chilled glass. Twist a swath of lemon peel over the drink and place it in the glass.
MAKES 1 DRINK
Ginger and anise harmonize sweetly in this multidimensional cocktail. It’s golden with a rich, woodsy tequila.
¾ OUNCE REPOSADO TEQUILA
¾ OUNCE DRY VERMOUTH
1 OUNCE DOMAINE DE CANTON GINGER LIQUEUR
1 TEASPOON HONEY
8 DROPS ABSINTHE
GARNISH: LIME PEEL, RADISH SLICE, AND PINCH OF GROUND CINNAMON
Fill a stemmed glass with ice and let sit to chill. In a mixing glass, combine the ingredients and stir with ice until chilled. Discard the ice from the stemmed glass, shaking out excess water. Strain the contents of the mixing glass into the chilled glass. Twist a swath of lime peel over the drink, then discard. Float a radish slice and dust with ground cinnamon.
MAKES 1 DRINK
Vogler dusts off an early tiki-bar drink—the Trinidad-born Queen’s Park Swizzle—and adds a dynamic duo: absinthe and maraschino cherry liqueur. Be careful with this one, it’s altogether too tasty.
2 OUNCES WHITE RHUM AGRICOLE
1 OUNCE FRESHLY SQUEEZED LIME JUICE
½ OUNCE MARTINIQUE CANE SYRUP / LYLE’S GOLDEN SYRUP OR DEMERARA-BASED SIMPLE SYRUP
¼ OUNCE MARASCHINO LIQUEUR
¼ TEASPOON ST. GEORGE OR ANOTHER ABSINTHE VERTE
GARNISH: LARGE SPRIG OF MINT AND 3 DASHES PEYCHAUD’S BITTERS
Pack a tall narrow glass with crushed ice. Pour in the ingredients and stir. Garnish with the mint and bitters.
MAKES 1 DRINK
Rye whiskey lends a subtle spice to this fruity summer sipper. Fresh strawberries get a boost from absinthe’s sweet anise and alpine herbs.
1 TO 2 MEDIUM STRAWBERRIES, HULLED AND QUARTERED
1½ OUNCES RYE WHISKEY
¾ OUNCE FRESHLY SQUEEZED LEMON JUICE
½ OUNCE VIEUX PONTARLIER OR ANOTHER ABSINTHE VERTE
½ OUNCE MARTINIQUE CANE SYRUP/LYLE’S GOLDEN SYRUP OR DEMERARA-BASED SIMPLE SYRUP
2 DASHES ANGOSTURA BITTERS
In a shaker, muddle the strawberry pieces well. Add the remaining ingredients and shake with ice until chilled. Pour the contents of the shaker, unstrained, into a large rocks glass.
MAKES 1 DRINK
Absinthe makes the heart grow fonder—of the classic negroni cocktail. Even if gin, Campari, and sweet vermouth seem to you a holy trinity that needs no updating, you might be pleasantly surprised.
KÜBLER OR ANOTHER ABSINTHE BLANCHE TO COAT THE GLASS
1 OUNCE DRY GIN
1 OUNCE CAMPARI
1 OUNCE DOLIN ROUGE OR ANOTHER SWEET VERMOUTH
ORANGE PEEL
In a stemmed glass, pour just enough absinthe to coat the inside, turning the glass to cover the surface. Pour out any excess absinthe. In a mixing glass, combine the remaining ingredients, except the orange peel, and stir with ice until chilled. Strain into the absinthe-rinsed glass. Hold a lit match a couple of inches above the drink. With the other hand, squeeze a swath of orange peel, skin-side down, over the match to release its oils into the drink. The oil will ignite briefly when it passes through the flame, caramelizing slightly. Discard the peel.
MAKES 1 DRINK
The name means “the struggle continues,” but there’s no sign of conflict in this sturdy cocktail—brawny as the ingredients are, it’s a meeting of equals.
1¾ OUNCES TEQUILA AÑEJO
¾ OUNCE SWEET VERMOUTH
¼ OUNCE NONINO OR ANOTHER ITALIAN AMARO
¼ OUNCE KÜBLER OR ANOTHER ABSINTHE BLANCHE
3 DASHES ORANGE BITTERS
GARNISH: ORANGE PEEL
Fill a stemmed glass with ice and let sit to chill. In a mixing glass, combine the ingredients and stir until chilled. Discard the ice from the stemmed glass, shaking out excess water. Strain the contents of the mixing glass into the chilled glass. Twist a swath of orange peel over the drink and place it in the glass.
MAKES 1 DRINK
Absinthe stands in for gin in this herbal, anise-forward play on the classic French 75.
1 OUNCE KÜBLER OR ANOTHER ABSINTHE BLANCHE
¾ OUNCE FRESHLY SQUEEZED LEMON JUICE
¾ OUNCE SIMPLE SYRUP
2 TO 3 OUNCES SPARKLING WINE, CHILLED
GARNISH: LEMON PEEL
In a shaker, combine the absinthe, lemon juice, and simple syrup and shake with ice until chilled. Strain into a flute and top with sparkling wine. Twist a long strip of lemon peel over the drink and place it in the glass.
MAKES 1 DRINK
A rich, flirtatious number named, as Hannah likes to say, for the beautiful women of the French Quarter.
1¾ OUNCES COGNAC OR ARMAGNAC
½ OUNCE DUBONNET ROUGE
1/3 OUNCE APEROL
¼ OUNCE MARTEAU OR ANOTHER ABSINTHE VERTE
GARNISH: ORANGE PEEL
Fill a stemmed glass with ice and let sit to chill. In a mixing glass, combine the ingredients and stir with ice until chilled. Discard the ice from the stemmed glass, shaking out excess water. Strain the contents of the mixing glass into the chilled glass. Twist a swath of orange peel over the drink and place it in the glass.
MAKES 1 DRINK
Cocktail noir from the U.S. city that first embraced the mystique of la fée verte, this pretty-in-purple sipper is simple yet seductive.
1½ OUNCES MARTEAU OR ANOTHER ABSINTHE VERTE
½ OUNCE BOTTLED STILL WATER
½ OUNCE CRÈME YVETTE OR ANOTHER CRÈME DE VIOLETTE
GARNISH: 1 DASH PEYCHAUD’S BITTERS AND EDIBLE FLOWERS (OPTIONAL)
Fill a rocks glass with crushed ice. In a mixing glass combine the absinthe, water, and Crème Yvette with cracked or cubed ice and stir until chilled. Strain the contents of the mixing glass into the ice-filled rocks glass. Top with the bitters and flowers, if desired.
MAKES 1 DRINK
Absinthe opens up this fruity, herbaceous cocktail. It’s named after a corset, but there’s nothing restrictive about it.
1½ OUNCES GENEVER, A DUTCH GIN
1 OUNCE FRESHLY SQUEEZED RUBY RED GRAPEFRUIT JUICE
½ OUNCE CHERRY HEERING
¼ OUNCE MARTEAU OR ANOTHER ABSINTHE VERTE
GARNISH: FRESH CHERRY WITH STEM
Fill a stemmed glass with ice and let sit to chill. In a shaker, combine the ingredients and shake with ice until chilled. Discard the ice from the stemmed glass, shaking out excess water. Strain the contents of the shaker into the chilled glass. Garnish.
MAKES 1 DRINK
A premium crème de menthe like Marie Brizard’s makes this Grass-hopper spin-off sing. Bittermens’ revolutionary Xocolatl Mole Bitters are worth seeking out.
1 OUNCE DRY GIN
½ OUNCE ABSINTHE VERTE
½ OUNCE GREEN CRÈME DE MENTHE
½ OUNCE SIMPLE SYRUP
½ OUNCE HALF-AND-HALF/HALF CREAM
1 EGG WHITE
GARNISH: 1 DASH BITTERMENS’ XOCOLATL MOLE BITTERSOR SHAVED BITTERSWEET CHOCOLATE
Fill a stemmed glass with ice and let sit to chill. In a shaker, combine the ingredients and shake without ice to blend. Add ice and shake until chilled. Discard the ice from the stemmed glass, shaking out excess water. Strain the contents of the shaker into the chilled glass. Top with the bitters.
MAKES 1 DRINK
This riff on the classic Lawhill cocktail, served at the Savoy in London in the 1920s, replaces maraschino liqueur with a floral, alpine elderflower liqueur—a worthy match for an herbal Swiss absinthe.
2 OUNCES RYE WHISKEY
1 OUNCE ST. GERMAIN ELDERFLOWER LIQUEUR
½ OUNCE NOILLY PRAT OR ANOTHER DRY VERMOUTH
1 TEASPOON KÜBLER OR ANOTHER ABSINTHE BLANCHE
1 DASH ANGOSTURA OR OTHER AROMATIC BITTERS
1 DASH ORANGE BITTERS
In a mixing glass, stir the ingredients with ice until chilled. Strain into a stemmed glass.
MAKES 1 DRINK
In this mai tai send-up, absinthe goes up against Brazilian sugarcane rum and bitter Campari—and everybody wins.
1¼ OUNCES CACHAÇA
1 OUNCE ORGEAT SYRUP
1 OUNCE FRESHLY SQUEEZED ORANGE JUICE
½ OUNCE PACIFIQUE OR ANOTHER ABSINTHE VERTE
½ TEASPOON CAMPARI
GARNISH: ORANGE PEEL
In a mixing glass, combine the ingredients and stir with ice until chilled. Strain into a stemmed glass. Tie a strip of orange peel into a loose knot and place it in the glass.
MAKES 1 DRINK
This cocktail is all about the scotch—Shoemaker prefers a floral, lightly smoked Speyside scotch, like Glenfarclas—but the absinthe, Bénédictine, and an obscure French aperitif ensure this drink is anything but one-dimensional.
1½ OUNCES SINGLE-MALT SCOTCH
¾ OUNCE FLOC DE GASCOGNE BLANC
½ OUNCE BÉNÉDICTINE
1 DASH FEE’S OLD FASHION BITTERS
8 DROPS MARTEAU OR ANOTHER ABSINTHE VERTE
1 RIBBON OF LEMON PEEL
1 RIBBON OF ORANGE PEEL
In a mixing glass, combine the ingredients and stir with ice until chilled. Strain into a stemmed glass.
MAKES 1 DRINK
Sweet anise and rugged wormwood shine through this lyrical mix. If you’re substituting a standard gin—Hendrick’s is infused with cucumber and rose petals—muddle a slice of cucumber in the shaker, and garnish the glass with another cucumber slice.
1 OUNCE APEROL
¾ OUNCE HENDRICK’S GIN
½ OUNCE FRESHLY SQUEEZED LEMON JUICE
¼ OUNCE ABSINTHE VERTE
1 EGG WHITE
6 DROPS ROSE WATER
GARNISH: 4 DROPS OR A SPRAY OF ABSINTHE
In a shaker, combine the ingredients and shake without ice to blend. Add ice and shake until chilled. Strain into a stemmed glass. Top with the 4 drops of absinthe.
MAKES 1 DRINK
This contemporary classic was one of the first cocktails to pair absinthe and St. Germain elderflower liqueur, kicking off what’s sure to be a long love affair.
PACIFIQUE OR ANOTHER ABSINTHE VERTE TO COAT THE GLASS
1½ OUNCES DRY GIN
¾ OUNCE LILLET BLANC
¼ OUNCE ST. GERMAIN ELDERFLOWER LIQUEUR
In a stemmed glass, pour just enough absinthe to coat the inside, turning the glass to cover the surface. Pour out any excess absinthe. In a mixing glass, combine the remaining ingredients and stir with ice until chilled. Strain the contents of the mixing glass into the absinthe-rinsed glass.
MAKES 1 DRINK
An elegant soprano with a tone that’s warm and sweet, even on the herbaceous high notes.
1½ OUNCES DRY GIN
½ OUNCE DOLIN BLANC OR ANOTHER BLANC OR BIANCO VERMOUTH
1 TEASPOON YELLOW CHARTREUSE
10 DROPS MARTEAU OR ANOTHER ABSINTHE VERTE
3 DASHES LEMON BITTERS
GARNISH: LEMON PEEL
In a mixing glass, combine the ingredients with ice and stir until chilled. Strain into a stemmed glass. Twist a swath of lemon peel over the drink and place it in the glass.
MAKES 1 DRINK
A pleasingly bitter Italian amaro gives this love child of the Sazerac and the Manhattan a life of its own.
LEOPOLD BROTHERS OR ANOTHER ABSINTHE VERTE TO COAT THE GLASS
1½ OUNCES RYE WHISKEY
½ OUNCE AVERNA OR ANOTHER ITALIAN AMARO
½ OUNCE CARPANO ANTICA OR ANOTHER SWEET VERMOUTH
2 DASHES ANGOSTURA BITTERS
GARNISH: LEMON PEEL
In a rocks glass, pour just enough absinthe to coat the inside, turning the glass to cover the surface. Pour out any excess absinthe. In a mixing glass, combine the remaining ingredients and stir with ice until chilled. Strain the contents of the mixing glass into the absinthe-rinsed glass. Twist a swath of lemon peel over the drink and place it in the glass.
MAKES 1 DRINK
This riff on the Corpse Reviver No. 2 turns up the volume on the green fairy. This is a good venue for showcasing a rich, complex absinthe like Spain’s Obsello.
1 OUNCE OBSELLO OR ANOTHER ABSINTHE VERTE
1 OUNCE BLUE COAT, AVIATION, OR ANOTHER AMERICAN DRY GIN
1 OUNCE COINTREAU
1 TEASPOON FRESHLY SQUEEZED LEMON JUICE
Fill a stemmed glass with ice and let sit to chill. In a mixing glass, combine the ingredients and stir with ice until chilled. Discard the ice from the stemmed glass, shaking out excess water. Strain the contents of the mixing glass into the chilled glass.
MAKES 1 DRINK
Absinthe and its new sidekick, St. Germain, lend fanciful adornment to this bright, sturdy bourbon drink.
ABSINTHE VERTE TO COAT THE GLASS
2 OUNCES BOURBON
¾ OUNCE FRESHLY SQUEEZED LEMON JUICE
½ OUNCE ST. GERMAIN ELDERFLOWER LIQUEUR
¼ OUNCE SIMPLE SYRUP
13 DROPS LEMON BITTERS
GARNISH: LEMON PEEL
In a rocks glass, pour enough absinthe to coat the interior, turning the glass to cover the surface. Pour out any excess absinthe. In a shaker, combine the remaining ingredients and shake with ice until chilled. Strain the contents of the shaker into the absinthe-rinsed glass. Squeeze a large swath of lemon peel over the drink and place it in the glass.
MAKES 1 DRINK
This vernal cousin of the classic Bombay No. 2 and Sazerac cocktails reads like a lion on paper but goes down like a lamb.
KÜBLER OR ANOTHER ABSINTHE BLANCHE TO COAT THE GLASS
2 OUNCES COGNAC OR ARMAGNAC
1/8 OUNCE ORANGE CURAÇAO
1/8 OUNCE DEMERARA-BASED SIMPLE SYRUP
11 DROPS ORANGE BITTERS
9 DROPS ANGOSTURA OR OTHER AROMATIC BITTERS
LEMON PEEL
In a rocks glass, pour just enough absinthe to coat the interior, turning the glass to cover the surface. Pack the glass with ice. In a mixing glass, combine the remaining ingredients, except the lemon peel, and stir with ice until chilled. Discard the ice from the rocks glass, shaking out excess water and absinthe. Strain the contents of the mixing glass into the absinthe-rinsed glass. Twist a swath of lemon peel over the drink, season the rim of the glass with it, and discard.
MAKES 1 DRINK
This bright, herbalicious absinthe sour is greater than the sum of its parts.
¾ OUNCE KÜBLER OR ANOTHER ABSINTHE BLANCHE
1 OUNCE BÉNÉDICTINE
1 OUNCE APEROL
1 OUNCE FRESHLY SQUEEZED LEMON JUICE
1 OUNCE FRESHLY PRESSED PINEAPPLE JUICE
1 EGG WHITE
GARNISH: 3 DROPS ROSE WATER
In a shaker, combine the ingredients and shake without ice to blend. Add ice and shake until chilled. Strain into a stemmed glass. Top with the rose water.
MAKES 1 DRINK
Here’s a decidedly more quaffable drink than the hair-raising one that inspired it; Ernest Hemingway’s infamous Death in the Afternoon cocktail was essentially a glass of champagne fortified with a jigger of absinthe. “Hemingway was definitely a better writer than mixologist—but one hell of a drinker,” Joly notes.
4 OUNCES CHAMPAGNE OR ANOTHER SPARKLING WINE, CHILLED
¾ OUNCE SLOE GIN
½ OUNCE FRESHLY SQUEEZED LEMON JUICE
¼ OUNCE SIRÈNE OR ANOTHER ABSINTHE VERTE
¼ OUNCE SIMPLE SYRUP
GARNISH: 3 DASHES PEYCHAUD’S BITTERS
Pour the champagne into a flute. In a shaker, combine the remaining ingredients and shake with ice until chilled. Slowly strain the contents of the shaker into the champagne-filled flute. Top with the bitters.
MAKES 1 DRINK
This whimsical, aromatic cocktail pairs absinthe with a spicy, floral white wine and rich, melodious Carpano Antica vermouth.
1 OUNCE SIRÈNE OR ANOTHER ABSINTHE VERTE
1 OUNCE GEWÜRZTRAMINER
1 OUNCE CARPANO ANTICA OR ANOTHER SWEET VERMOUTH, PLUS 3 DROPS
¾ OUNCE FRESHLY SQUEEZED LIME JUICE
½ OUNCE SIMPLE SYRUP
3 DROPS ORANGE FLOWER WATER
GARNISH: EDIBLE FLOWERS
Fill a stemmed glass with ice. In a shaker, combine the absinthe, Gewürztraminer, 1 ounce vermouth, lime juice, and simple syrup and shake with ice until chilled. Discard the ice from the stemmed glass, shaking out excess water. Strain the contents of the shaker into the chilled glass. Top with the 3 drops vermouth and the orange flower water. Garnish.
MAKES 1 DRINK
