Build

60 ml rye whiskey
5 ml maraschino liqueur
5 ml sugar syrup
2 dashes Angostura bitters
1 dash absinthe

Method

Stir all ingredients with ice until very cold. Strain into a rocks glass over a large cube. Garnish with a lemon twist.

Build

50 ml gin
30 ml fresh orange juice
2 dashes grenadine
1 dash absinthe

Method

Shake all ingredients with ice. Strain into a chilled coupe. Garnish with an orange twist.

Build

60 ml rye whiskey
20 ml sweet vermouth
10 ml cherry brandy
1 dash absinthe

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a maraschino cherry.

Build

60 ml cognac (the original spec before rye took over)
5 ml sugar syrup (or 1 sugar cube)
3 dashes Peychaud's bitters
1 dash Angostura bitters
Absinthe rinse

Method

Rinse a chilled rocks glass with absinthe and discard the excess. Stir cognac, sugar and bitters with ice until very cold. Strain into the prepared glass. Express a lemon twist over the top and discard.

Build

30 ml white rum
30 ml aged dark rum
30 ml overproof rum
20 ml fresh lime juice
15 ml fresh grapefruit juice
10 ml falernum
5 ml grenadine
1 dash absinthe
2 dashes Angostura bitters

Method

Shake all ingredients briefly with ice. Strain into a tall tiki glass over fresh crushed ice. Garnish with mint and a flamed lime peel.

Build

1.5 oz Mezcal Vago Espadín
.75 oz lime juice
.75 oz pineapple juice
.5 oz simple syrup
.25 oz absinthe
Ginger beer

Method

Combine all ingredients except ginger beer in a shaker. Add ice and shake for 10 seconds or until well chilled. Strain into a highball glass over fresh ice. Top with ginger beer and garnish with a lemon swath.

Build

Domaine Tariquet Bas-Armagnac VS
Absinthe Pernod
Peychaud's bitters
Sugar

Method

Rinse a chilled rocks glass with absinthe; discard excess. In a mixing glass with ice, stir the Armagnac, sugar and bitters until cold. Strain into the absinthe-rinsed glass and twist a lemon peel over the top.

Build

25 ml gin
25 ml lime juice
25 ml VEDRENNE Triple Sec Liqueur - 35%
25 ml vermouth
1 dash of Mythe Absinthe Distillerie des Terres Rouges - 69%

Method

Shake all the ingredients. Double strain into an iced glass.

Build

60 ml Christian Drouin VSOP Calvados
5 ml absinthe (rinse)
5 ml simple syrup
3 dashes Peychaud's bitters

Method

Rinse a chilled rocks glass with absinthe and discard the excess. Stir Calvados, syrup, and bitters with ice. Strain into the prepared glass. Express a lemon peel over and discard.