Distillerie et Domaines de Provence La Grande Absente 69% 700ml

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 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.

Build

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.

Build

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.

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.

Build

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.

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 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.

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 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.

Build

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).

Build

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.

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.

Build

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.

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 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.

Build

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.

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 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.

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.

Build

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.

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.

Build

20 ml Grande Absente
110 ml Champagne

Method

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

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.

Build

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.