Tasting Notes

This Absinthe Martini is crisp, botanical, and bold. The absinthe adds a strong herbal note think anise and fennel with a sharp edge that gives the drink its character. Dry vermouth and gin balance it out with clean, dry flavors and a smooth finish. The orange bitters bring a small citrus lift, and the lemon twist adds brightness right at the end. It’s aromatic, layered, and not too sweet. Each sip starts dry and refreshing, then settles into the deeper herbal taste of the absinthe. It’s a serious drink, best when you’re in the mood for something strong and sharp.

Equipment and Glassware

You’ll need a mixing glass, bar spoon, jigger, and a strainer. A channel knife or peeler will help get a nice lemon twist. Use a chilled martini glass or coupe to keep the drink cold and crisp. No shaking required here this one’s stirred, not shaken. If your mixing glass is metal or thick glass, chilling it first helps the drink stay colder longer. You can use a fine mesh strainer if you want a super clean pour, especially when handling spirits like absinthe.

Ingredients

• 1.5 oz gin
• 0.25 oz dry vermouth
• 0.25 oz absinthe
• 1 dash orange bitters
• Orange peel, for garnish

Instructions

• Add gin, dry vermouth, absinthe, and orange bitters to a mixing glass filled with ice.
• Stir for about 20–30 seconds until well chilled.
• Strain into a chilled martini.
• Add orange peel over the drink for garnish.

Pro Tips

• Stir, don’t shake, to preserve clarity and texture.
• Use fresh lemon peel, not bottled twist.
• Choose a dry, crisp gin not overly floral.
• Rinse the glass with absinthe if you want a lighter touch.
• Chill the glass before pouring for better temperature.
• Use a bar spoon to stir slowly no need to rush.
• Keep vermouth refrigerated after opening.
• Start with less absinthe if you’re not used to the flavor.

When to Serve

This Absinthe Martini drink fits best at the end of the day or during an evening cocktail hour. It’s bold, refined, and better suited for sipping slowly than for casual chugging. Serve it when you want something strong and distinctive whether you’re winding down or starting the night with something that stands out. It’s also great as a dinner party aperitif. The aroma alone gets people’s attention, and it can easily be the centerpiece of a smaller cocktail list.

Which Liquor Brands to Choose

Gin:

• Tanqueray (classic and dry)
• Beefeater (crisp and balanced)
• Plymouth (smooth and less juniper-heavy)

Dry Vermouth:

• Dolin Dry (light and fresh)
• Noilly Prat (classic and sharp)

Absinthe:

• St. George Absinthe Verte
• Lucid Absinthe
• Pernod (widely available and smooth)

Similar Cocktails

• Rat Pack Martini
• 50/50 Martini
• Watermelon Negroni
• Hibiscus Strawberry Gin Collins 
• Frozen Negroni

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Absinthe Martini

Course Drinks

Cuisine American

Keyword absinthe, Absinthe cocktails, dry vermouth, dry vermouth cocktails, easy gin cocktails, Gin, gin cocktails, orange bitters, orange bitters cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Cocktail Shaker
• Mixing Glass
• Bar Spoon
• Martini Glass

Ingredients

• 1.5 oz gin
• 0.25 oz dry vermouth
• 0.25 oz absinthe
• 1 dash orange bitters
• Orange peel for garnish

Instructions

• Add gin, dry vermouth, absinthe, and orange bitters to a mixing glass filled with ice.
• Stir for about 20–30 seconds until well chilled.
• Strain into a chilled martini.
• Add orange peel over the drink for garnish.

Notes

Pro Tips

• Use a light hand with the absinthe 0.25 oz is plenty for flavor without overwhelming the drink.
• Stir, don’t shake, to keep the texture smooth and clear.
• Chill your glass ahead of time for a crisper finish.

Tasting Notes

This cocktail is bold, herbal, and slightly citrusy with a smooth, foamy finish. The gin and absinthe combine for a strong, botanical base with a touch of licorice and spice. Blue curaçao adds a hint of orange flavor and gives the drink its deep ocean-blue color. Lime juice brings the sour bite, simple syrup balances it out, and the egg white adds a silky texture with a frothy top. It’s rich but bright, with a layered flavor that’s as eye-catching as it is complex.

Equipment and Glassware

You’ll need a cocktail shaker and strainer, plus a jigger for measuring. A dry shake (without ice) is key here to get a thick foam from the egg white, followed by a wet shake (with ice) to chill it down. A fine mesh strainer helps keep the final pour clean and smooth. Serve this drink in a coupe or Nick and Nora glass to show off the foam and color.

Ingredients

• 1 oz gin
• 1 oz absinthe
• 0.5 oz blue curaçao
• 0.5 oz lime juice
• 0.5 oz simple syrup
• 1 fresh egg white
• Garnish: lime twist or edible flower (optional)

Instructions

• Add all ingredients (including egg white) to a shaker without ice. Shake vigorously for 15–20 seconds to build foam.
• Add ice and shake again until well chilled.
• Double strain into a chilled coupe or sour glass.
• Add a lime twist or small edible flower for garnish.

Pro Tips

• Use fresh lime juice for the brightest flavor. If your absinthe is very strong, dial it back slightly to keep the balance.
• Shake hard during the dry shake to get a rich foam from the egg white.
• You can also use a reverse dry shake (shake with ice first, then shake again without) if you prefer.
• For a more dramatic look, garnish with a single drop of bitters swirled on top of the foam.

When to Serve

This is a great cocktail for late-night sipping, creative menus, or anyone looking for something different. It works well as a conversation starter and fits right in at cocktail bars or themed events. The deep color and complex flavor make it perfect for moody settings or anytime you want to serve something bold and a little unexpected.

Which Liquor Brands to Choose

• Choose a crisp, balanced gin like Bombay Sapphire, The Botanist, or Tanqueray.
• For absinthe, go with something classic like St. George or Lucid.
• Blue curaçao from brands like Bols or DeKuyper adds the color and subtle citrus note.
• Use a basic 1:1 simple syrup, and always go with a fresh egg white for the best texture.

Similar Cocktails

• Blue Lychee Margarita
• Coastal Breeze
• Bubbles in the Sky
• Pink Moon Cocktail
• Strawberry Mezcal Sour

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Neptune Sour

Course Drinks

Cuisine American

Keyword absinthe, Absinthe cocktails, Blue Curacao, blue curacao cocktails, easy gin cocktails, Gin, Gin Sour, Lime Juice, Simple Syrup

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Cocktail Shaker
• Jigger
• Strainer
• Coupe Glass

Ingredients

• 1 oz gin
• 1 oz absinthe
• 0.5 oz blue curaçao
• 0.5 oz lime juice
• 0.5 oz simple syrup
• 1 fresh egg white or vegan foamer
• Garnish: lime twist or edible flower optional

Instructions

• Add all ingredients (including egg white) to a shaker without ice. Shake vigorously for 15–20 seconds to build foam.
• Add ice and shake again until well chilled.
• Double strain into a chilled coupe or sour glass.
• Add a lime twist or small edible flower for garnish.

Notes

Pro Tips

• Use a high-quality absinthe for depth without overwhelming the drink.
• Shake extra hard during the dry shake for the best frothy texture.
• Chill your glass ahead of time to keep the drink cool and smooth.

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Fetch Cocktail

Course Drinks

Cuisine American

Keyword absinthe, Absinthe cocktails, Aperol, aperol cocktails, cointreau, Cointreau Cocktails, Lime Juice, rhubarb cocktails, Vodka, vodka cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Cocktail Shaker
• Jigger
• Strainer
• Coupe Glass
• Muddler

Ingredients

• 1.5 oz vodka
• 0.5 oz Cointreau
• 0.5 oz Aperol
• 0.75 oz rhubarb syrup or muddled fresh rhubarb with simple syrup
• 0.5 oz lime juice
• 2-3 dashes absinthe
• Lime wheel or rhubarb ribbon for garnish

Instructions

• If using fresh rhubarb, muddle a few pieces with simple syrup in the bottom of the shaker. If using rhubarb syrup, add directly to the shaker.
• Add vodka, Cointreau, Aperol, lime juice, and absinthe to the shaker.
• Fill the shaker with ice and shake vigorously for 15-20 seconds.
• Double strain the mixture into a chilled coupe or martini glass.
• Top with a lime wheel or a decorative rhubarb ribbon for an elegant presentation.

Notes

Pro Tips

• To make rhubarb syrup: Simmer equal parts chopped rhubarb, sugar, and water in a saucepan until softened. Strain and let cool before use.
• Use absinthe sparingly; a few dashes are enough to impart its distinct herbal aroma without overpowering the cocktail.
• Chill the glass beforehand to keep the drink crisp and refreshing.

Tasting Notes

The Fetch Cocktail offers a balanced mix of sweet, bitter, and herbal flavors. Vodka provides a smooth base, while Aperol and Cointreau add bright citrus and a bittersweet edge. Rhubarb brings a tart sweetness, complemented by the sharp acidity of lime. A hint of absinthe rounds out the drink with a soft anise finish. This creative blend makes for a refreshing, layered cocktail that’s perfect for those who enjoy complex yet approachable flavor combinations.

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Winter Sazerac

Course Drinks

Cuisine American

Keyword absinthe, Absinthe cocktails, Christmas, Christmas cocktails, christmas whiskey cocktails, sazerac, Winter Cocktails, Winter Whiskey Cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Rocks Glass
• Mixing Glass
• Bar Spoon
• Jigger
• Strainer

Ingredients

• 2 oz nutmeg-infused whiskey
• 1 oz Cognac
• 0.5 oz simple syrup
• 0.25 oz absinthe
• 2 dashes aromatic bitters
• 5 dashes Peychaud’s bitters
• Lemon peel for twist

Instructions

• Rinse a chilled rocks glass with absinthe, swirling to coat the interior, then discard any excess. Set the glass aside.
• In a mixing glass, combine nutmeg-infused whisky, Cognac, simple syrup, aromatic bitters, and Peychaud’s bitters.
• Add ice and stir until well chilled, then strain into the absinthe-rinsed glass.
• Express the oil from a lemon peel over the drink, then discard the peel. Serve immediately.

Notes

Pro Tips

• Infuse your whisky with freshly grated nutmeg for at least 24 hours to ensure a deep, spiced flavor.
• Use high-quality Cognac and absinthe for the best results, as their flavors are central to this drink.
• For a less pronounced absinthe flavor, rinse the glass lightly, or use a spritzing bottle to coat the interior.

Tasting Notes

The Winter Sazerac blends Cognac and nutmeg-infused whisky for a rich, spiced drink with seasonal warmth. Absinthe adds herbal depth, while bitters provide aromatic complexity. A fresh lemon twist tops it off with a bright, zesty touch. This perfectly balanced cocktail is both festive and refined, making it a standout choice for holiday parties or cozy winter evenings. Its smooth layers of flavor offer a modern take on a timeless classic, ideal for cold-weather sipping.

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Absinthe Swizzle

Course Drinks

Cuisine American

Keyword absinthe, Absinthe cocktails, Green Creme de Menthe, Lime Juice, Mint, Mint Cocktails, orgeat syrup

Prep Time 4 minutes minutes

Servings 1

Author My Bartender

Equipment

• Highball Glass
• Bar Spoon
• Jigger
• Grater

Ingredients

• 1.5 oz Absinthe
• 1 oz Lime Juice
• 0.5 oz Orgeat Syrup
• 0.5 oz Green Crème de Menthe
• Fresh mint for garnish

Instructions

• Add absinthe, lime juice, orgeat syrup, and green crème de menthe to a highball glass.
• Fill the glass halfway with crushed ice and use a swizzle stick or bar spoon to swizzle the mixture until well-chilled.
• Top off the glass with more crushed ice and swizzle again to ensure everything is evenly mixed and chilled.
• Garnish with a sprig of fresh mint.

Notes

Pro Tips

• For a more intense mint aroma, slap the fresh mint leaves between your hands before garnishing to release the oils.
• If you don’t have a swizzle stick, a bar spoon works well to mix and chill the drink effectively.
• To enhance the nuttiness, consider using roasted almond slivers as an extra garnish.

Tasting Notes

The Absinthe Swizzle is a bold yet refreshing cocktail that blends the herbal intensity of absinthe with the bright acidity of lime juice. Orgeat syrup adds a smooth, nutty sweetness, while green crème de menthe brings a cool, minty touch. Served over crushed ice and topped with fresh mint, this drink delivers a crisp, layered experience. A subtle hint of almond rounds out the flavors, making it a unique and cooling choice for adventurous cocktail fans.

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Bourbon Bunny

Course Drinks

Cuisine American

Keyword absinthe, Absinthe cocktails, Bourbon, bourbon cocktail, bourbon cocktails, carrot juice, Lemon Juice, lemon juice cocktails

Prep Time 5 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Cocktail Shaker
• Jigger
• Collins Glass
• Bar Spoon

Ingredients

• 1.5 oz bourbon
• 0.5 oz absinthe
• 1 oz carrot juice
• 0.75 oz lemon juice
• 0.5 oz ginger syrup
• 0.25 oz maple syrup
• Mint sprig for garnish

Instructions

• Add bourbon, absinthe, carrot juice, lemon juice, ginger syrup, and maple syrup to a cocktail shaker.
• Add a small amount of crushed ice to the shaker and give it a very short shake, just enough to blend the ingredients.
• Dump the entire mixture, including the ice, into a Collins glass.
• If needed, top off with additional crushed ice.
• Garnish with a fresh mint sprig and serve.

Notes

Pro Tips

• For an extra cooling effect, use finely crushed ice to give the drink a frosty texture.
• To release the mint’s aroma, slap the mint sprig between your palms before garnishing.
• If you prefer a sweeter drink, increase the amount of maple syrup slightly to taste.

Tasting Notes

The  Bourbon Bunny is a bold and layered experience. The bourbon provides warmth and depth, while the absinthe adds a hint of anise. The carrot juice offers earthiness, balanced by the zesty lemon and spicy ginger syrup. The maple syrup adds a touch of sweetness, all tied together with the refreshing mint garnish.

Tasting Notes

The Death in the Afternoon is a bold, effervescent cocktail that marries the intensity of absinthe with the refined sparkle of Champagne. The anise-forward character of absinthe introduces herbal depth, while the Champagne brings crisp acidity and light sweetness, creating a balance between sharpness and delicacy. The drink’s signature pale green hue develops as the two components mingle, giving it an ethereal appearance. Each sip begins with the earthy, licorice-like aroma of absinthe, followed by a dry, refreshing finish from the sparkling wine. It’s a cocktail that’s both striking and timeless, ideal for those who enjoy complexity and contrast.

Equipment and Glassware

The Death in the Afternoon is simple to prepare but benefits from proper presentation. A Champagne flute or coupe glass is traditionally used to showcase the cocktail’s pale, opalescent color. A jigger ensures accurate measurement of the absinthe for balanced strength. A long-handled bar spoon is useful for gently stirring without disturbing the carbonation. For best results, chill both the glass and the sparkling wine before assembling the drink temperature control is key to maintaining crisp flavor and steady bubbles. No shaker or strainer is required, making this cocktail elegant yet effortless to prepare.

Ingredients

• 1 1/2 oz absinthe
• 4 1/2 oz chilled Champagne to top
• Garnish with a rose petal or lemon twist

Instructions

• Chill your champagne flute or coupe in the freezer for at least 10 minutes before making the cocktail.
• Pour a jigger of absinthe (1.5 ounces) into the chilled glass. Note that you can use any brand of absinthe, but Hemingway’s favorite was Pernod.
• Top the absinthe with chilled champagne or sparkling wine. You can also use prosecco or cava as an alternative to champagne.
• Stir gently to combine the ingredients. Be careful not to stir too vigorously, as this can cause spontaneous emulsification, resulting in an opalescent milkiness in the cocktail.
• Garnish with a sugar cube or a lemon twist. Some people also like to add a dash of bitters for extra flavor.

Pro Tips

• Chill both absinthe and Champagne for best flavor balance.
• Pour Champagne slowly to maintain bubbles.
• Stir gently to avoid excessive emulsification.
• Choose a high-quality absinthe with herbal clarity.
• Garnish lightly avoid overpowering the aroma.
• Use a dry Champagne for a crisp, balanced finish.
• Experiment with a small sugar cube for added sweetness.
• Serve immediately while cold and effervescent.

When to Serve

Death in the Afternoon is best enjoyed as a pre-dinner cocktail or during special occasions that call for something striking and conversation-worthy. Its complex flavor and intriguing appearance make it a great choice for sophisticated gatherings, literary-themed events, or elegant celebrations. The combination of absinthe and sparkling wine feels both celebratory and contemplative, making it ideal for brunches, late-afternoon drinks, or even a midnight toast. With its unique balance of herbal intensity and refined fizz, it’s a cocktail that stands out in both flavor and presentation.

Which Liquor Brands to Choose

• Absinthe: Pernod, Lucid, or St. George for authentic herbal complexity.
• Champagne: Moët & Chandon, Veuve Clicquot, or Nicolas Feuillatte for balanced dryness.
• Alternatives: La Marca Prosecco or Freixenet Cava for a budget-friendly option.
• Garnish: Fresh lemon peel or edible rose petals for elegant presentation.

Similar Cocktails

• Champaguaro
• Cherry Bomb Mimosa
• Strawberry Shortcake Mimosa
• Summer Rye
• Champagne Cobbler

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Death in the Afternoon

Course Absinthe

Cuisine American

Keyword 2 ingredient cocktails, Absinthe cocktails, Champagne Cocktails, classic cocktails, halloween cocktails, prohibition cocktails

Prep Time 4 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Jigger
• Bar Spoon
• Coupe Glass

Ingredients

• 1 1/2 oz absinthe
• 4 1/2 oz chilled Champagne to top
• Garnish with a rose petal or lemon twist

Instructions

• Chill your champagne flute or coupe in the freezer for at least 10 minutes before making the cocktail.
• Pour a jigger of absinthe (1.5 ounces) into the chilled glass. Note that you can use any brand of absinthe, but Hemingway's favorite was Pernod.
• Top the absinthe with chilled champagne or sparkling wine. You can also use prosecco or cava as an alternative to champagne.
• Stir gently to combine the ingredients. Be careful not to stir too vigorously, as this can cause spontaneous emulsification, resulting in an opalescent milkiness in the cocktail.
• Garnish with a sugar cube or a lemon twist. Some people also like to add a dash of bitters for extra flavor.

Video

Notes

Pro Tips

• Use a dry Champagne to balance the absinthe’s sweetness and herbal notes.
• For a cloudier, louche-style presentation, add Champagne first and slowly pour in absinthe.
• A sugar cube or dash of bitters can enhance the drink’s complexity.

Tasting Notes

Sazerac has a lot of different tastes. First, there is a strong rye whiskey base. Next, there is a hint of herbal sweetness from the absinthe and the spicy warmth of Peychaud’s Bitters. The result is a drink that is complex, smells good, and has a smooth end. Its perfect mix of sweetness and spice makes it unique, with a taste that’s both energizing and comforting.

Equipment and Glassware

Three things are needed to make the perfect Sazerac:

• Mixing Glass
• Bar Spoon
• Strainer
• Old Fashioned Glass

Pro Tips

Use a cold glass and a real sugar cube for the most genuine experience. If you want to get the most out of the drink, don’t forget to rinse the glass with absinthe. The texture will be smoother if you stir the liquid instead of shaking it. Lastly, squeezing the lemon peel over the drink gives it a fresh citrus smell that goes well with everything else.

When to Serve

Anytime is a good time to have a Sazerac, but it really shines after dinner. It’s a great way to start a chat or relax at night because of its complex flavor profile. Serve it when you want to show off your style or have a classy moment by yourself.

Which Liquor Brands to Choose

Your Sazerac cocktail will taste better if you use the right types of liquor. You should use Sazerac Rye or Rittenhouse as your base because they have the right amount of spice and sweetness. Peychaud’s Bitters is a must-have because of its genuine, spicy-sweet taste. Lucid or Pernod are great for adding the green notes that absinthe needs without making the drink too strong. When mixed together, these ingredients make the Sazerac’s signature, strongly scented taste.

History

One of the oldest drinks in America, the Sazerac has roots in New Orleans dating back to the 1800s. Originally made with Cognac and then rye whiskey, it has changed over time while staying true to its roots. There is a story behind the Sazerac, and every sip brings the spirit of New Orleans to life.

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Sazerac

Learn about the Sazerac, a traditional drink with a long history that combines rye, absinthe, and Peychaud's Bitters.

Course Drinks

Cuisine American

Keyword absinthe, Peychaud’s Bitters, Rye Whiskey, sazerac, Whiskey

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Author Paul Kushner

Equipment

• Old Fashioned Glass
• Mixing Glass
• Stirrer or Bar Spoon
• Strainer

Ingredients

• 2 oz Rye whiskey
• 1 pc sugar cube
• 2 dashes Peychaud's Bitters
• A splash of absinthe
• Lemon peel for garnish

Instructions

• Start by chilling an old-fashioned glass.
• In a mixing glass, muddle the sugar cube with Peychaud's Bitters.
• Add rye whiskey and fill the mixing glass with ice.
• Stir well until the mixture is well-chilled.
• Rinse the chilled glass with absinthe, discarding the excess.
• Strain the whiskey mixture into the glass.
• Garnish with a twist of lemon peel.