- Sazerac -

2 oz Rye whiskey
4 dashes Peychaud's bitters
2 dashes Angostura bitters
0.5 oz simple sugar or 1 sugar cube
0.25 oz premium absinthe

The taste of New Orleans! Chill a rocks glass with ice. Using a mixing glass or cocktail shaker, nearly fill with ice, then combine sugar, bitters, and rye, stirring to chill and to allow the sugar about twenty seconds to dissolve. Dump the ice from the rocks glass and rinse with absinthe, discarding the excess. Strain the contents of the mixing glass into the absinthe rinsed glass. Rub a lemon peel around the rim and twist over the surface of the drink.

- Absinthe Pimm's -
As made by LeNell Smothers

35 ml absinthe
35 ml Pimm's (No. 1)
Juice of half an orange
1 slice cucumber
2 spoons of cinnamon sugar
Splash of lemonade

Shake all with ice, strain into mug filled with ice, top with lemonade, and garnish with cucumber.

- Voodoo Pigalle -

2 shots Absinthe
0.5 shot Midori
0.5 shot green Chartreuse
Dash of Gomme syrup
Splash of lemon juice

Shake and serve in a chilled glass over ice. Super green and so good!

- Absinthe Minded -

30 ml Absinthe
10 ml chocolate liqueur
15 ml Limoncello liqueur
15 ml Aperol (bitter)
1 barspoon sugar
1 dash orange juice

Shake and serve in a martini glass with orange zest sprayed, rimmed and dropped in. Write your address down for the barman to give to the taxi driver later.

1.5 ounces Martini red vermouth
1 dash absinthe
1 dash orange bitters

Shake with plenty of ice and strain into a cocktail glass.

- Death in the Afternoon -

1 shot Absinthe
Champagne to fill

The famous Hemingway cocktail! Pour the shot of absinthe into a champagne flute and swirl it around, coating the inside of the glass. Carefully – and slowly – pour in the champagne to fill the flute.

- '75 Cocktail -

1 teaspoon Grenadine
2 dashes absinthe
2 oz Calvados
1 oz Gin

Originally published in ABC of Mixing Cocktails by Harry MacElhone in 1923, this was a popular cocktail in wartime France. Add all of the ingredients to a cocktail shaker filled with ice. Shake and strain into a chilled coupe glass.

- Moulin Rouge -

20 ml BOLS Triple Sec curacao liqueur
20 ml Absinthe
20 ml Campari (bitter)
15 ml freshly squeezed lime juice
60 ml cranberry juice

Shake and strain into a chilled martini glass.

- Absinthe Comfort -

30 ml Absinthe
40 ml Southern Comfort
5 ml freshly squeezed lime juice

Shake with ice, serve in a rocks glass on ice.

- White Christmas (1) -
(as made by Adam at the Fatty Crab on Hudson Street, NYC)

Serve in champagne flute
0.5 oz La Clandestine
0.25 oz simple syrup
1 oz Grapefruit Juice
3 dashes St. Elizabeth Allspice Dram
Top up with Prosecco

Adam’s brilliance here lay in inverting the idea of falling snow into the rising bubbles of the Prosecco, but this is much more complex than the classic Death in the Afternoon cocktail.

- White Christmas (2) -

1.5 oz. La Clandestine Absinthe
Splash of White Crème de Cacao
Splash of White Crème de Menthe
2 oz. Spring Water
Garnish = *Sugar on rim and the exterior of glass
2nd Garnish = Rosemary Sprig

*First prepare a martini glass by moistening the entire outer portion of the martini glass with a lime wedge or simple syrup, be sure to keep the stem clean. Sprinkle/shake confectioner’s sugar over entire moistened area. In an ice-filled mixing glass add La Clandestine Absinthe, the White Crème de Cacao, White Crème de Menthe and the spring water. Shake thoroughly and strain into the prepared Martini glass. Add the rosemary sprig into the cocktail.