Absinthe
Absinthe is a high-proof anise-flavoured spirit distilled with grande wormwood (Artemisia absinthium), green anise, florence fennel, and an array of secondary botanicals including petite wormwood (A. pontica), hyssop, lemon balm, and melissa. The traditional producing regions are Pontarlier in the Franche-Comte (where Pernod Fils originally operated) and the Val-de-Travers in the Swiss Jura both areas still producing. After the European and American ban (1915 in France, 1912 in the US), commercially significant production was halted for 80+ years; revival production began in the 1990s and accelerated through the 2000s.
Emile Pernot (Pontarlier) is the largest house in Bouchon's range one of the oldest surviving Pontarlier operations, producing both traditional blanche (uncoloured, clear) and verte (green, chlorophyll-coloured) styles. Distillerie et Domaines de Provence (Forcalquier, Haute-Provence) brings a different botanical logic: their absinthe draws on the Mediterranean herb garden rather than strictly the Franco-Swiss mountain tradition. Lemercier rounds out the Pontarlier representation with a focus on heritage recipes and the traditional pontarlier style.
Cocktails
59 cocktails — hover for the recipe
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Build
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 sprigMethod
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.
Absinthe Suissesse
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Build
45 ml Dry gin
22 ml Dry vermouth
10 ml Crème de Violette
2 dashes Absinthe (Absente 55)
Garnish: lemon twistMethod
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.
Atty Cocktail
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Build
45 ml Absinthe (Absente 55)
25 ml Fresh lemon juice
10 ml Simple syrup
Garnish: lemon twistMethod
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.
Brunelle
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Build
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.
Death in the Afternoon
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Build
45 ml Absinthe (Grande Absente 69 for authenticity)
45 ml Cognac
Garnish: noneMethod
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.
Earthquake (Tremblement de Terre)
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Build
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 wheelMethod
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.
Morning Glory Fizz
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Build
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 twistMethod
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.
Necromancer
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Build
60 ml Dry gin
15 ml Dry vermouth
15 ml Absinthe (Absente 55)
Garnish: lemon twist or oliveMethod
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).
Obituary Cocktail
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Build
60 ml Rye whiskey
25 ml Sweet vermouth
10 ml Cherry liqueur (Maraschino)
5 ml Absente (for the rinse)
Garnish: brandied cherryMethod
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.
Remember the Maine (Absente Twist)
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Build
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.
Sazerac d'Henri
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Build
30 ml Absente
10 ml Grenadine
Cold water to top (about 150 ml)
Garnish: none — the louche is the showMethod
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.
Tomate Verte
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Build
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 cherryMethod
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.
Tuxedo No. 2
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Build
45 ml Bas-Armagnac
20 ml Sweet vermouth
20 ml Bénédictine
3 dashes Peychaud's bitters
3 dashes absinthe
Garnish: brandied cherryMethod
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.
Cocktail à la Louisiane (Gascon)
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Build
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 twistMethod
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.
Improved Armagnac Cocktail
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Build
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.
Armagnac Sazerac
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Build
25 ml Absente fluo
20 ml green apple juice (Granny Smith)
20 ml lime juice
10 ml simple syrupMethod
Shake with ice. Double-strain into a chilled coupe. Garnish with an apple slice.
Absente Apple Fever
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Build
30 ml Gin XII
20 ml Absente fluo
20 ml St Germain
20 ml lemon juiceMethod
Shake with ice. Double-strain into a coupe. Garnish with a lemon zest.
Absente Cooler
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Build
30 ml Absente fluo
15 ml curaçao
15 ml orange juice
10 ml lemon juiceMethod
Shake with crushed ice. Pour unstrained into a chilled glass. Garnish with an orange slice.
Absinthe Curaçao Frappé
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Build
30 ml Absente
30 ml white vermouth
7.5 ml blue curacao
30 ml lime juice
15 ml pineapple juice
7.5 ml coconut syrupMethod
Shake with crushed ice. Pour unstrained into a tiki glass. Garnish with a pineapple frond.
Absinthe Frappée
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Build
60 ml Campari (or Dolin Bitter)
30 ml Grande Absente
85 ml sparkling wine
1 citrus slice
SodaMethod
Build over ice in a wine glass. Top with sparkling wine and a splash of soda. Garnish with a citrus slice.
Absinthe Spritz
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Build
30 ml Absente
30 ml lemon juice
15 ml raspberry or grenadine syrupMethod
Shake with ice. Strain into a chilled coupe. Garnish with a lemon zest.
Bohemian Mule
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Build
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.
Café Noix
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Build
30 ml Absente
15 ml lime juice
7.5 ml simple syrup
105 ml ginger beerMethod
Build over ice in a copper mug. Top with ginger beer. Garnish with a lime wheel.
Chasing the Blue Fairy
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Build
20 ml Absente
20 ml white rum
60 ml sparkling water
10 ml grenadine syrupMethod
Build over ice in a highball. Top with sparkling water. Garnish with a cherry.
Dangerous Lover (Absente 55)
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Build
30 ml gin
30 ml Absente fluo
15 ml lime juice
1 muddled kiwi
Top with cucumber sodaMethod
Muddle kiwi. Add gin, Absente fluo, lime and ice; shake. Strain into a highball; top with cucumber soda.
Dangerous Lover (Fluo)
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Build
20 ml Grande Absente
110 ml ChampagneMethod
Pour Grande Absente into a chilled flute. Top with Champagne.
Death in the Afternoon 2
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Build
50 ml Elisir
25 ml lemon juice
5 ml simple syrup
2 dashes Angostura Bitters
1 egg whiteMethod
Dry-shake. Re-shake with ice. Double-strain into a chilled coupe.
Elisir Sour
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Build
15 ml Elisir
10 ml lemon juice
1 dash simple syrup
Top with ProseccoMethod
Build in a chilled flute. Top with Prosecco. Garnish with a lemon twist.
Elixir Tropical
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Build
30 ml Gin XII Coffee
30 ml Orange Colombo
30 ml Noix de la Saint Jean
10 ml ElisirMethod
Stir with ice. Strain over a large cube. Garnish with an orange peel.
Emporia Negroni
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Build
20 ml Grande Absente
20 ml RinQuinQuin peach aperitif
20 ml fresh lemon juice
2 slices of cucumberMethod
Muddle cucumber. Add other ingredients and ice; shake. Double-strain into a coupe.
Fée Verte
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Build
45 ml Gin XII
20 ml ginger liqueur
15 ml Luxardo Maraschino liqueur
30 ml freshly squeezed lime
1 dash Grande AbsenteMethod
Shake with ice. Double-strain into a coupe. Garnish with a lime twist.
First Kiss
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Build
20 ml Grande Absente
20 ml coffee liqueur
20 ml espresso coffeeMethod
Shake hard with ice. Double-strain into a chilled coupe. Garnish with coffee beans.
Flying Frenchman
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Build
30 ml Absente fluo
20 ml St Germain (elderflower liqueur)
20 ml lime juice
Basil leaves
Top with ginger aleMethod
Muddle basil leaves. Add Absente fluo, elderflower and lime; shake with ice. Strain into a highball; top with ginger ale.
French Garden
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Build
25 ml Gin XII
25 ml Gentiane de Lure
20 ml lemon juice
20 ml simple syrup
5 dashes AbsenteMethod
Shake all ingredients with ice. Double-strain into a coupe. Garnish with a lemon zest.
Get Back in Love
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Build
30 ml Génépi
20 ml orgeat syrup
40 ml lime juice
2 drops Grande Absente
Top with sparkling waterMethod
Shake first four with ice. Strain into a highball; top with sparkling water. Garnish with a lime wheel.
Grand Alpage
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Build
25 ml Grande Absente
25 ml white Rum
½ diced lime
1 teaspoon brown sugar
Fresh mint leavesMethod
Muddle lime, sugar and mint in a highball. Add Grande Absente, rum and crushed ice; stir. Top with soda.
Grande Absente Mojito
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Build
30 ml Grande Absente
30 ml simple syrup or cucumber syrup
30 ml lime juice
60 ml cucumber infused waterMethod
Build over ice in a highball. Stir gently. Garnish with a cucumber slice.
Green Beast
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Build
6 fresh mint leaves
1 dose Absente fluo
1 dose vodka
½ dose lemon juice
¼ dose sugar
4 drops orange bittersMethod
Muddle mint. Add other ingredients and ice; shake. Double-strain into a coupe.
Green Demon
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Build
50 ml Absente fluo
30 ml lime juice
10 ml sugar syrup
1 egg whiteMethod
Dry-shake. Re-shake with ice. Double-strain into a chilled coupe.
Green Light
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Build
30 ml Absente Fluo
30 ml whisky
20 ml lemon juice
10 ml simple syrup
1 egg whiteMethod
Dry-shake. Re-shake with ice. Double-strain into a coupe.
Hazy Sour
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Build
30 ml lemon juice
30 ml Orange Colombo
30 ml Elisir
30 ml Rinquinquin peach aperitif
Top with sparkling waterMethod
Shake first four with ice. Strain into a coupe; top with sparkling water. Garnish with a lemon twist.
Last Word (Revisited)
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Build
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.
Le Romarin
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Build
30 ml Gin XII
20 ml Absente
15 ml lime juice
1 muddled kiwi
Top with sodaMethod
Muddle kiwi in a shaker. Add gin, Absente, lime juice and ice; shake. Strain into a highball; top with soda.
Le Tarantino
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Build
40 ml Grande Absente
20 ml coconut cream
40 ml pineapple juice
40 ml banana juiceMethod
Shake with ice. Pour into a tiki glass. Garnish with a pineapple frond.
Le Ti'nococo
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Build
20 ml Elisir
20 ml Gin XII
20 ml maraschino
20 ml lime juiceMethod
Shake with ice. Double-strain into a coupe. Garnish with a brandied cherry.
Magical Potion
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Build
45 ml Génépi
15 ml cucumber syrup
10 ml lime juice
1 dash Grande AbsenteMethod
Shake with ice. Double-strain into a coupe. Garnish with a cucumber slice.
MezcAlp
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Build
22 ml mezcal
22 ml Aperol
22 ml Elisir
22 ml lime juiceMethod
Shake with ice. Double-strain into a chilled coupe. Garnish with a lime twist.
Naked and Famous (DDP)
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Build
30 ml Gin XII
30 ml Campari
30 ml sweet vermouth
10 ml ElisirMethod
Stir with ice. Strain over a large cube. Garnish with an orange twist.
Negroni (Elisir)
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Build
30 ml Grande Absente
20 ml mango juice
10 ml lime juice
20 ml passion syrupMethod
Shake with ice. Double-strain into a coupe. Garnish with a passionfruit half.
Passion Fever
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Build
30 ml Absente
30 ml elderflower liqueur
30 ml Gin XII
22 ml pineapple juice
15 ml lemon juiceMethod
Shake with ice. Double-strain into a coupe. Garnish with a pineapple leaf.
Pink Lady (Absente)
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Build
20 ml Absente fluo
20 ml lime juice
40 ml coconut cream or milk
Ginger Beer to topMethod
Shake the first three ingredients with ice. Strain into a highball over ice. Top with ginger beer.
Snow Ball
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Build
50 ml Gin XII
15 ml RinQuinQuin peach aperitif
25 ml lemon juice
0.25 ml Absente
10 ml simple syrup
Egg whiteMethod
Dry-shake all ingredients. Re-shake with ice. Double-strain into a chilled coupe.
South Lady
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Build
50 ml Elisir
50 ml pineapple juice
25 ml lime juice
30 ml coconut creamMethod
Shake with ice. Strain into a tiki glass over crushed ice. Garnish with pineapple.
Spiro
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Build
45 ml Absente
15 ml simple syrup
6 ml sparkling water
8 mint leaves
1 lemon wedgeMethod
Muddle mint and lemon wedge in a glass. Add Absente, simple syrup and crushed ice; stir. Top with sparkling water.
The Fairytale Cocktail
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Build
30 ml Gin XII
30 ml Vermouth de Forcalquier
30 ml Gentiane de Lure
Grande Absente rinseMethod
Rinse the glass with Grande Absente. Stir gin, vermouth and Gentiane with ice; strain into the rinsed glass. Garnish with a lemon twist.
The Roux
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Build
45 ml Noix de la Saint Jean
100 ml dry cider
2 dashes Absinthe Absente 55Method
Build over ice in a wine glass. Stir gently. Garnish with a walnut.
Walnut Spritz
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Build
30 ml Vermouth de Forcalquier
20 ml Grande Absente
10 ml cucumber syrup
10 ml yuzu juice
1 dash mint bittersMethod
Shake with ice. Double-strain into a coupe. Garnish with a cucumber slice.
White Quill
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Build
30 ml Absente
30 ml yellow Chartreuse (or Dolin Génépi Chamois)
30 ml apricot liqueurMethod
Stir with ice. Strain into a chilled coupe. Garnish with a lemon twist.
Yellow Parrot
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Build
22 ml cognac
22 ml Bonal Gentiane-Quina
22 ml curaçao
22 ml lemon juice
Absinthe rinse coupeMethod
Rinse a coupe with absinthe. Shake remaining ingredients with ice. Strain into the rinsed coupe.
You Only Live Twice
Absinthe
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