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

60 ml Henri Bardouin Pastis
5 ml Rich simple syrup (2:1)
2 dashes Angostura bitters
1 dash Orange bitters
Garnish: large orange peel (expressed, dropped in)

Method

Combine pastis, syrup and both bitters in an old fashioned glass with a single large ice cube. Stir slowly for 30 seconds — pastis is high in essential oils and benefits from gentle dilution. Express a large orange peel over the surface and drop it in.

Build

50 ml Henri Bardouin Pastis
25 ml Fresh lemon juice
15 ml Honey syrup (2:1 honey:hot water)
1 fresh egg white
Garnish: 3 drops Peychaud's bitters on the foam

Method

Dry-shake all ingredients (no ice) for 15 seconds to whip the egg white. Add ice and shake hard for another 10 seconds. Double-strain into a chilled coupe. Drop 3 dashes of Peychaud's onto the foam; draw a swirl through with a pick.

Build

30 ml Henri Bardouin Pastis
10 ml Crème de Cassis
Cold water to top (about 150 ml)
Garnish: none

Method

Pour the pastis into a tumbler. Add the crème de cassis — it pools dark crimson at the bottom. Top slowly with very cold water; the louche shifts purple-grey as it blooms. Serve without ice. Stir once gently.

Build

30 ml Henri Bardouin Pastis
15 ml Orgeat (or Liqueur Amandine for a richer take)
Cold water to top (about 120 ml)
Garnish: none

Method

Pour the pastis into a tumbler. Add the orgeat — it pools at the bottom. Top slowly with very cold water (a 4:1 water-to-pastis ratio is standard); the louche blooms milky and pale. Stir once gently. Serve without ice — chilled water is enough.

Build

30 ml Henri Bardouin Pastis
Dark beer (stout or brown ale) to top (about 250 ml, chilled)
Garnish: none

Method

Pour the pastis into a pint glass or large tumbler. Slowly pour the chilled dark beer over the back of a spoon to limit the head. Do not stir — the pastis settles at the bottom and the louche is muted by the beer's colour. Drink while cold; the flavour combination is divisive but deeply loved in southern France.

Build

30 ml Henri Bardouin Pastis
30 ml Sweet vermouth
30 ml Bitter aperitivo (Dolin Bitter or Three Foxes Triple Bitter)
Garnish: orange peel

Method

Combine all three in an old fashioned glass with a large ice cube. Stir for 25 seconds. Express a generous orange peel over the surface and drop it in.

Build

45 ml Henri Bardouin Pastis
75 ml Prosecco (well chilled)
30 ml Soda water
Garnish: orange wheel, sprig of fresh thyme or fennel frond

Method

Fill a large wine glass with ice. Pour the pastis over the ice. Top with chilled prosecco, then soda. Stir once gently. Garnish with an orange wheel and a sprig of fresh thyme.

Build

30 ml Henri Bardouin Pastis
10 ml Crème de Menthe (green)
Cold water to top (about 150 ml)
Garnish: mint sprig (optional)

Method

Pour the pastis into a tumbler. Add the crème de menthe — it pools at the bottom in jewel green. Top slowly with very cold water; the louche blooms milky pale-green. Garnish with a single mint leaf if you like. Serve without ice.

Build

30 ml Henri Bardouin Pastis
10 ml Crème de Banane
Cold water to top (about 150 ml)
Garnish: none

Method

Pour the pastis into a tumbler. Add the crème de banane. Top slowly with very cold water — the louche turns a warm pale yellow. Serve without ice. Stir once gently.

Build

30 ml Henri Bardouin Pastis
10 ml Grenadine
Cold water to top (about 150 ml)
Garnish: none

Method

Pour the pastis into a tumbler. Add the grenadine — it sinks and pools at the bottom. Top slowly with very cold water; the louche turns a warm pink-red as it blooms. Serve without ice. Stir once gently if you want to even the colour.

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

30 ml Cognac
30 ml Dry Vermouth
2 dashes VEDRENNE Marasquin Liqueur - 25%
2 dashes VEDRENNE Orange Curacao Liqueur - 25%
2 dashes orange bitter
1 dash DES TERRES ROUGES Pastis - 45%
1 lemon zest

Method

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass. Garnish with lemon zest.

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.