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30 ml Absinthe (Absente 55)
30 ml Orgeat (or almond liqueur — Amandine)
30 ml Heavy cream (or half-and-half)
1 fresh egg white
3 drops Orange flower water (optional, traditional)
Garnish: mint sprig

Method

Dry-shake all ingredients (no ice) for 15 seconds to whip the egg and emulsify the cream. Add ice and shake hard for another 12 seconds. Double-strain into a chilled small wine glass or coupe. Garnish with a slapped mint sprig.

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45 ml Dry gin
22 ml Dry vermouth
10 ml Crème de Violette
2 dashes Absinthe (Absente 55)
Garnish: lemon twist

Method

Stir all four with ice in a mixing glass for 20 seconds. Strain into a chilled cocktail glass. Express a lemon twist over the top and discard.

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45 ml Absinthe (Absente 55)
25 ml Fresh lemon juice
10 ml Simple syrup
Garnish: lemon twist

Method

Shake absinthe, lemon and syrup with ice hard for 10 seconds. Double-strain into a chilled coupe. Express a lemon twist over the top. Adjust syrup to taste — Absente 55 is sweeter than vintage absinthe, so start with 8-10 ml.

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15 ml Absinthe (Absente 55 or Grande Absente 69)
Brut Champagne to top (about 120 ml, well chilled)
Garnish: lemon twist (optional)

Method

Pour the absinthe into the bottom of a chilled flute or coupe. Top very slowly with Champagne — the louche builds as it pours. Hemingway's original instruction: drink three to five of these, slowly. No need to stir; the cloudy opalescence is the drink.

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45 ml Absinthe (Grande Absente 69 for authenticity)
45 ml Cognac
Garnish: none

Method

Stir both with plenty of ice in a mixing glass for 20 seconds — this drink is strong and benefits from generous dilution. Strain into a chilled coupe. Serve without garnish — Toulouse-Lautrec didn't bother.

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60 ml Blended Scotch (or rye)
5 ml Absinthe (Absente 55)
20 ml Fresh lemon juice
10 ml Fresh lime juice
10 ml Simple syrup
1 fresh egg white
Soda water to top (about 60 ml)
Garnish: lemon wheel

Method

Dry-shake whisky, absinthe, citrus, syrup and egg white (no ice) for 15 seconds. Add ice and shake hard for another 10 seconds. Strain into a chilled fizz glass and top with chilled soda. Garnish with a lemon wheel.

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30 ml Absinthe (Absente 55 works; Grande Absente 69 if you want it punchier)
30 ml Lillet Blanc (or dry blanc vermouth)
30 ml Elderflower liqueur
30 ml Fresh lemon juice
2 dashes Peychaud's bitters
Garnish: lemon twist

Method

Combine all liquids and bitters in a shaker with ice. Shake hard for 10 seconds. Double-strain into a chilled coupe. Express a lemon twist over the top and drop it in.

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60 ml Dry gin
15 ml Dry vermouth
15 ml Absinthe (Absente 55)
Garnish: lemon twist or olive

Method

Stir all three with ice in a mixing glass for 25 seconds — the absinthe needs cold to mellow. Strain into a chilled martini glass or coupe. Garnish with a lemon twist (or a single olive, for the savoury take).

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60 ml Rye whiskey
25 ml Sweet vermouth
10 ml Cherry liqueur (Maraschino)
5 ml Absente (for the rinse)
Garnish: brandied cherry

Method

Rinse a chilled coupe with absente; discard the excess. In a mixing glass, stir rye, sweet vermouth and cherry liqueur with ice for 20 seconds. Strain into the rinsed coupe. Garnish with a brandied cherry on a pick.

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5 ml Absente (for the rinse)
60 ml Cognac (VS or VSOP)
5 ml Rich simple syrup (2:1) or 1 sugar cube
3 dashes Peychaud's bitters
1 dash Angostura bitters
Garnish: lemon peel (expressed, discarded)

Method

Chill an old fashioned glass with ice while you build. In a mixing glass, stir cognac, syrup and both bitters with ice for 20 seconds. Discard the ice and chill water from the old fashioned glass; rinse it with the absente and discard the excess. Strain the cognac mix into the rinsed glass — no ice. Express a lemon peel over the surface; discard the peel.

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30 ml Absente
10 ml Grenadine
Cold water to top (about 150 ml)
Garnish: none — the louche is the show

Method

Pour the absente into a tumbler (or aperitif glass). Add the grenadine — it sinks to the bottom in a ruby pool. Top slowly with very cold water (5:1 water-to-absinthe), watching the green louche bloom. Serve without ice — chilled glass and chilled water are enough.

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45 ml Dry gin
45 ml Dry vermouth
5 ml Maraschino liqueur
5 ml Absente (for the rinse)
2 dashes Orange bitters
Garnish: lemon twist, brandied cherry

Method

Rinse a chilled coupe with absente; discard the excess. Stir gin, dry vermouth, maraschino and orange bitters with ice for 25 seconds. Strain into the rinsed coupe. Express a lemon twist over the top and drop in a cherry.

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45 ml Bas-Armagnac
20 ml Sweet vermouth
20 ml Bénédictine
3 dashes Peychaud's bitters
3 dashes absinthe
Garnish: brandied cherry

Method

Stir armagnac, vermouth, Bénédictine, Peychaud's and absinthe in a mixing glass with ice for 25 seconds. Strain into a chilled coupe. Drop a single brandied cherry into the bottom of the glass. The Louisiane was created at New Orleans' Restaurant de la Louisiane in the early 1900s — the armagnac swap leans deeper, drier.

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60 ml Bas-Armagnac (VSOP)
5 ml Maraschino liqueur
5 ml Rich (2:1) demerara syrup
2 dashes Angostura bitters
2 dashes absinthe
Garnish: lemon twist

Method

Combine all ingredients in a mixing glass with ice. Stir for 25-30 seconds until very cold and slightly diluted. Strain into a chilled rocks glass — neat, no ice. Express and discard a lemon twist over the surface.

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60 ml Bas-Armagnac (VSOP or older)
5 ml Demerara syrup
3 dashes Peychaud's bitters
1 dash Angostura bitters
Absinthe to rinse the glass
Garnish: expressed lemon peel (do not drop in)

Method

Rinse a chilled rocks glass with a few drops of absinthe — coat the inside, discard the excess. In a mixing glass, stir armagnac, demerara syrup and both bitters with ice for 25 seconds. Strain into the absinthe-rinsed rocks glass — no ice. Express a strip of lemon peel over the surface and discard.

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25 ml Absente fluo
20 ml green apple juice (Granny Smith)
20 ml lime juice
10 ml simple syrup

Method

Shake with ice. Double-strain into a chilled coupe. Garnish with an apple slice.

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30 ml Gin XII
20 ml Absente fluo
20 ml St Germain
20 ml lemon juice

Method

Shake with ice. Double-strain into a coupe. Garnish with a lemon zest.

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30 ml Absente fluo
15 ml curaçao
15 ml orange juice
10 ml lemon juice

Method

Shake with crushed ice. Pour unstrained into a chilled glass. Garnish with an orange slice.

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30 ml Absente
30 ml white vermouth
7.5 ml blue curacao
30 ml lime juice
15 ml pineapple juice
7.5 ml coconut syrup

Method

Shake with crushed ice. Pour unstrained into a tiki glass. Garnish with a pineapple frond.

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60 ml Campari (or Dolin Bitter)
30 ml Grande Absente
85 ml sparkling wine
1 citrus slice
Soda

Method

Build over ice in a wine glass. Top with sparkling wine and a splash of soda. Garnish with a citrus slice.

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30 ml Absente
30 ml lemon juice
15 ml raspberry or grenadine syrup

Method

Shake with ice. Strain into a chilled coupe. Garnish with a lemon zest.

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75 ml Noix de la St Jean
75 ml cold roasted coffee
30 ml bourbon
2 drops of Absinthe (Grande Absente)

Method

Stir with ice. Strain into a coupe. Garnish with a coffee bean.

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30 ml Absente
15 ml lime juice
7.5 ml simple syrup
105 ml ginger beer

Method

Build over ice in a copper mug. Top with ginger beer. Garnish with a lime wheel.

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20 ml Absente
20 ml white rum
60 ml sparkling water
10 ml grenadine syrup

Method

Build over ice in a highball. Top with sparkling water. Garnish with a cherry.

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30 ml gin
30 ml Absente fluo
15 ml lime juice
1 muddled kiwi
Top with cucumber soda

Method

Muddle kiwi. Add gin, Absente fluo, lime and ice; shake. Strain into a highball; top with cucumber soda.

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20 ml Grande Absente
110 ml Champagne

Method

Pour Grande Absente into a chilled flute. Top with Champagne.

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50 ml Elisir
25 ml lemon juice
5 ml simple syrup
2 dashes Angostura Bitters
1 egg white

Method

Dry-shake. Re-shake with ice. Double-strain into a chilled coupe.

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15 ml Elisir
10 ml lemon juice
1 dash simple syrup
Top with Prosecco

Method

Build in a chilled flute. Top with Prosecco. Garnish with a lemon twist.

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30 ml Gin XII Coffee
30 ml Orange Colombo
30 ml Noix de la Saint Jean
10 ml Elisir

Method

Stir with ice. Strain over a large cube. Garnish with an orange peel.

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20 ml Grande Absente
20 ml RinQuinQuin peach aperitif
20 ml fresh lemon juice
2 slices of cucumber

Method

Muddle cucumber. Add other ingredients and ice; shake. Double-strain into a coupe.

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45 ml Gin XII
20 ml ginger liqueur
15 ml Luxardo Maraschino liqueur
30 ml freshly squeezed lime
1 dash Grande Absente

Method

Shake with ice. Double-strain into a coupe. Garnish with a lime twist.

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20 ml Grande Absente
20 ml coffee liqueur
20 ml espresso coffee

Method

Shake hard with ice. Double-strain into a chilled coupe. Garnish with coffee beans.

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30 ml Absente fluo
20 ml St Germain (elderflower liqueur)
20 ml lime juice
Basil leaves
Top with ginger ale

Method

Muddle basil leaves. Add Absente fluo, elderflower and lime; shake with ice. Strain into a highball; top with ginger ale.

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25 ml Gin XII
25 ml Gentiane de Lure
20 ml lemon juice
20 ml simple syrup
5 dashes Absente

Method

Shake all ingredients with ice. Double-strain into a coupe. Garnish with a lemon zest.

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30 ml Génépi
20 ml orgeat syrup
40 ml lime juice
2 drops Grande Absente
Top with sparkling water

Method

Shake first four with ice. Strain into a highball; top with sparkling water. Garnish with a lime wheel.

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25 ml Grande Absente
25 ml white Rum
½ diced lime
1 teaspoon brown sugar
Fresh mint leaves

Method

Muddle lime, sugar and mint in a highball. Add Grande Absente, rum and crushed ice; stir. Top with soda.

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30 ml Grande Absente
30 ml simple syrup or cucumber syrup
30 ml lime juice
60 ml cucumber infused water

Method

Build over ice in a highball. Stir gently. Garnish with a cucumber slice.

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6 fresh mint leaves
1 dose Absente fluo
1 dose vodka
½ dose lemon juice
¼ dose sugar
4 drops orange bitters

Method

Muddle mint. Add other ingredients and ice; shake. Double-strain into a coupe.

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50 ml Absente fluo
30 ml lime juice
10 ml sugar syrup
1 egg white

Method

Dry-shake. Re-shake with ice. Double-strain into a chilled coupe.

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30 ml Absente Fluo
30 ml whisky
20 ml lemon juice
10 ml simple syrup
1 egg white

Method

Dry-shake. Re-shake with ice. Double-strain into a coupe.

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30 ml lemon juice
30 ml Orange Colombo
30 ml Elisir
30 ml Rinquinquin peach aperitif
Top with sparkling water

Method

Shake first four with ice. Strain into a coupe; top with sparkling water. Garnish with a lemon twist.

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50 ml Gin XII
15 ml Vermouth de Forcalquier
1 dash Absinthe (Grande Absente)

Method

Stir with ice. Strain into a chilled coupe. Garnish with a rosemary sprig.

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30 ml Gin XII
20 ml Absente
15 ml lime juice
1 muddled kiwi
Top with soda

Method

Muddle kiwi in a shaker. Add gin, Absente, lime juice and ice; shake. Strain into a highball; top with soda.

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40 ml Grande Absente
20 ml coconut cream
40 ml pineapple juice
40 ml banana juice

Method

Shake with ice. Pour into a tiki glass. Garnish with a pineapple frond.

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20 ml Elisir
20 ml Gin XII
20 ml maraschino
20 ml lime juice

Method

Shake with ice. Double-strain into a coupe. Garnish with a brandied cherry.

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45 ml Génépi
15 ml cucumber syrup
10 ml lime juice
1 dash Grande Absente

Method

Shake with ice. Double-strain into a coupe. Garnish with a cucumber slice.

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22 ml mezcal
22 ml Aperol
22 ml Elisir
22 ml lime juice

Method

Shake with ice. Double-strain into a chilled coupe. Garnish with a lime twist.

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30 ml Gin XII
30 ml Campari
30 ml sweet vermouth
10 ml Elisir

Method

Stir with ice. Strain over a large cube. Garnish with an orange twist.

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30 ml Grande Absente
20 ml mango juice
10 ml lime juice
20 ml passion syrup

Method

Shake with ice. Double-strain into a coupe. Garnish with a passionfruit half.

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30 ml Absente
30 ml elderflower liqueur
30 ml Gin XII
22 ml pineapple juice
15 ml lemon juice

Method

Shake with ice. Double-strain into a coupe. Garnish with a pineapple leaf.

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20 ml Absente fluo
20 ml lime juice
40 ml coconut cream or milk
Ginger Beer to top

Method

Shake the first three ingredients with ice. Strain into a highball over ice. Top with ginger beer.

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50 ml Gin XII
15 ml RinQuinQuin peach aperitif
25 ml lemon juice
0.25 ml Absente
10 ml simple syrup
Egg white

Method

Dry-shake all ingredients. Re-shake with ice. Double-strain into a chilled coupe.

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50 ml Elisir
50 ml pineapple juice
25 ml lime juice
30 ml coconut cream

Method

Shake with ice. Strain into a tiki glass over crushed ice. Garnish with pineapple.

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45 ml Absente
15 ml simple syrup
6 ml sparkling water
8 mint leaves
1 lemon wedge

Method

Muddle mint and lemon wedge in a glass. Add Absente, simple syrup and crushed ice; stir. Top with sparkling water.

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30 ml Gin XII
30 ml Vermouth de Forcalquier
30 ml Gentiane de Lure
Grande Absente rinse

Method

Rinse the glass with Grande Absente. Stir gin, vermouth and Gentiane with ice; strain into the rinsed glass. Garnish with a lemon twist.

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45 ml Noix de la Saint Jean
100 ml dry cider
2 dashes Absinthe Absente 55

Method

Build over ice in a wine glass. Stir gently. Garnish with a walnut.

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30 ml Vermouth de Forcalquier
20 ml Grande Absente
10 ml cucumber syrup
10 ml yuzu juice
1 dash mint bitters

Method

Shake with ice. Double-strain into a coupe. Garnish with a cucumber slice.

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30 ml Absente
30 ml yellow Chartreuse (or Dolin Génépi Chamois)
30 ml apricot liqueur

Method

Stir with ice. Strain into a chilled coupe. Garnish with a lemon twist.

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22 ml cognac
22 ml Bonal Gentiane-Quina
22 ml curaçao
22 ml lemon juice
Absinthe rinse coupe

Method

Rinse a coupe with absinthe. Shake remaining ingredients with ice. Strain into the rinsed coupe.