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Absinthe
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Absinthe


Left Bank Spine Stiffener PDF Print E-mail
Drink Recipes - Absinthe

a picture of the Left Bank Spine Stiffener
Recipe from Jigger, Beaker, & Glass : Drinking Around the World by Charles H. Baker Jr.

From France

  • 2 oz Italian Vermouth
  • 1 oz Absinthe


Shake with fine ice until well chilled. Pour into whiskey glass and top with seltzer, leaving in three teaspoons of the fine ice to keep the chill edge on.

 
Asbinthe Sour PDF Print E-mail
Drink Recipes - Absinthe

a picture of the Absinthe Sour cocktail
Original recipe by Jason Neu, Great Lakes Distillery

  • 1 oz absinthe
  • ½ oz lemon juice
  • ¾ oz simple syrup
  • dash of Angostura bitters
  • 1 egg white


Dry shake (without ice), then add ice and shake vigorously. Strain into glass and garnish with lemon peel.

 
Sazerac PDF Print E-mail
Drink Recipes - Absinthe

a picture of the Sazerac cocktail

  • 1½ oz rye or bourbon whiskey
  • 1 sugar cube
  • 2-3 heavy dashes Peychaud’s bitters
  • 3 dashes absinthe
  • Lemon peel garnish


Pack a highball glass with ice and set aside. In a second highball glass, place sugar cube and bitters. Crush cube in bitters until dissolved. Add ice, pour in whiskey and then stir. Remove ice from first glass and coat (or “rinse”) with absinthe. Strain whiskey, bitters and sugar mixture into absinthe-coated glass. Express the oils of a lemon peel over the cocktail and drop the peel into the glass. Enjoy. Thoroughly.

 
Death in the Afternoon PDF Print E-mail
Drink Recipes - Absinthe

a picture of the Death in the Afternoon cocktail

  • 1½ ounces absinthe
  • 4 ounces champagne


This cocktail was created by the famous literary artist Ernest Hemingway and, in his own words from his recipe in a 1935 celebrity cocktail book, the best way to make this cocktail is as follows:

“Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”