absinthe

Named for the 2011 best supporting actress Oscar nominee (for "The King's Speech") and created by Meaghan Dorman of Raines Law Room.

The Helena Bonham Carter

apricot liqueur

Cocchi Apertivo Americano

Plymouth gin

First swirl some absinthe in a glass, then pour it out. Next, combine three-fourths of an ounce of apricot liqueur, an ounce of Cocchi Aperitivo Americano and one and a half ounces of Plymouth gin. Stir with ice and strain into the glass. Spritz with lemon peel oil (by squeezing a zest of lemon over the drink) and garnish with a twist of lemon peel.

A good gin contains floral elements in its mix of botanical flavors, and the creme de violette nicely calls the floral notes to the fore.

Atty Cocktail Recipe

gin (see note)

dry vermouth

absinthe (see note)

crème de violette (see note)

Lemon twist,

Pour gin, vermouth, absinthe, and crème de violette into an ice-filled. Stir until well chilled, about 20 seconds. Strain into chilled cocktail glass, add lemon twist, and serve immediately. 

Mix whiskey, cognac and absinthe with bitters to make this chic cocktail, adapted from Cecil Beaton’s Cocktail Book, produced by the National Portrait Gallery in collaboration with Claridge’s

Claridge’s sazerac

absinthe (we used Pernod)

milliliters rye whiskey (we used Michter’s)

milliliters

Peychaud’s bitters

sugar syrup

lemon peel

Put a tumbler in the freezer. When it’s freezing cold, pour in the absinthe, swirl it so it thinly coats the inside of the glass, then tip it away. This is called rinsing.

Stir the remaining ingredients, except the lemon peel garnish, together in a mixing glass, then strain into the prepared tumbler.

Mix a classic New Orleans Sazerac ahead of time, and serving it is as simple as pouring a pitcher of lemonade.

Sazerac

sugar

rye whiskey

Angostura bitters

lemon twists

Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine's Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.

Bon Appétit

Shake sugar and 1/3 cup hot water in a jar until sugar dissolves; chill until ready to use.

Combine whiskey, absinthe, bitters, 1/3 cup simple syrup, and ¾ cup ice water in a large pitcher; chill until very cold, at least 2 hours and up to 1 day. Divide among chilled rocks glasses and garnish each with a lemon twist.

This classic tropical drink was invented by Don Beach. It&#039;s made with rum, citrus juices, fassionola syrup and falernum with a dashes of Angostura bitters and absinthe.

Cobra's Fang (Classic Tiki Cocktail)

oz aged rum ((see Notes))

¾ oz fassionola syrup ((recipe link in Notes))

½ oz falernum ((I use John D. Taylor's Velvet Falernum))

½ oz freshly squeezed orange juice

½ oz freshly squeezed lime juice

Combine all ingredients in a cocktail shaker and fill it 3/4 with ice.

Shake until chilled, then strain into a tall glass filled with ice. Garnish with mint, pineapple leaves, and edible flowers (if desired).

Spritzes use mixers and ice, so skip pricey Champagne.

St-Germain Spritz

dry Prosecco or other sparkling white wine

St.-Germain (elderflower liqueur)

Club soda

lavender (for serving)

Pour Prosecco into an ice-filled large wine or rocks glass. Add St-Germain and top off with club soda. Gently stir together; garnish with lavender.

If you love the flavors of anise, licorice, or wormwood, you&#039;ll be delighted by this simple, refreshing cocktail.

Death in the Afternoon Cocktail

oz Absinthe (For best results, use

Champagne wine

Pour absinthe into a coupe glass.

Top with champagne.

Serve. Cheers!

Green and frothy in appearance, the Absinthe Minded cocktail is a whimsical warm-weather gin drink made with fresh lime, mint, and absinthe.

Absinthe Minded

mint leaves

lime juice

simple syrup (1:1)

gin,

absinthe,

egg white (optional)

Green and frothy in appearance, Absinthe Minded is a whimsical warm-weather drink. It uses the basic sour platform with gin as the base spirit, sugar (simple syrup) for body and texture, and acid (lime juice) for backbone and lift. With the addition of absinthe and mint, the drink takes on a refreshing mentholated quality.
This recipe was excerpted from 'The Seasonal Cocktail' by Jason Hedges. Buy the full book on Amazon.

Epicurious

Muddle mint, lime, and simple syrup in the bottom of a shaker, then add gin and absinthe. Shake with ice and double strain into a coupe. If using egg white, dry shake first. Garnish with a mint leaf.

The Corpse Reviver #2 is one of a small family of drinks originally concocted as hangover remedies, of which Harry Craddock, cataloging them in the “Savoy Cocktail Book” in 1930, wrote, “To be taken before 11 a.m., or whenever steam and energy are needed.” (He also famously cautioned: “Four of these taken in swift succession will quickly unrevive the corpse again.”) You can occasionally find it on cocktail lists. But there’s no point in waiting on chance: learn to make this.

Corpse Reviver #2

lemon juice

Cointreau

Cocchi Aperitivo Americano

NYT Cooking

https://static01.nyt.com/images/2010/04/21/t-magazine/21casestudy-cocchi/21casestudy-cocchi-facebookJumbo-v2.jpg

Combine ingredients over ice, shake vigorously and strain into cocktail coupe or pony glass. A garnish is unnecessary, but different recipes call for either a twist of lemon or a real maraschino cherry.

Mixed exactly as described. Seems like gin sour with absenthe infusion. Next time will substitute lime juice for lemon. If that doesn’t work will substitute Pamplemouse for Cointreau and tip my hat to the bar at the Mercato Restaurant in Ithaca, NY and their great Don Flamenco cocktail.

Uzo or Rakı to substitute for the absinthe works well and adds a nice aroma. I also added a touch (1/8 to 1/4) of simple syrup to soften the aftertaste. A Luxardo cherry is a nice touch and adds a slight pinkish hue to the finished drink.

Cocchi americano makes a better vesper than lillet blanc

Cocchi Americano, unfortunately, is not available everywhere. Lillet Blanc is a good substitute in this cocktail. And when you're bored with these, you can use the Lillet to make a Vesper.

Delicious, and worth the somewhat specialized liquor list-  once you have them , you will drink them up in a “reviver”!

The earliest known recipe for this bracing little number appears in the magnificently named 1935 cocktail book, "So Red the Nose, or — Breath in the Afternoon," to which many famous authors of the day contributed recipes. This one came from Ernest Hemingway, who explained: “This was arrived at by the author and three officers of H.M.S. Danae after having spent seven hours overboard trying to get Capt. Bra Saunders’ fishing boat off a bank where she had gone with us in a N.W. gale.” Even under less dramatic circumstances, it’s a drink that packs a punch. Pastis is often substituted for the absinthe, but if you want to be as Hemingwayesque as possible, stick to the original specs.

Death in the Afternoon

Champagne

https://static01.nyt.com/images/2016/06/26/magazine/26death-afternoon/26death-afternoon-videoSixteenByNineJumbo1600.jpg

Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.

https://static01.nyt.com/images/2016/06/26/magazine/26death-afternoon/26death-afternoon-facebookJumbo.jpg

Pour absinthe into a coupe or flute. Slowly add Champagne to fill. Should be nice and cloudy.

The Hemingway Champagne.

"Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly."

Normally, I drink Ricard or Penrod in a tall glass, sometimes with one ice cube and of course a small pitcher of ice cold water on the side. I was introduced to this,  learned to drink it this way in French West Africa. A refreshing summer-time drink. Careful, not too strong or a nap may come along the way. Having said that, I will try this as I like both and have had and liked drinks with Champagne, Cava, and Prosecco mixed with a number of my favorites. A great "welcome", "welcome home" gift.

Should you find this concoction to be appealing enough to drink more than two glasses, be certain to be seated on a low chair or sofa, close to the floor, as gravity will have her way with you.

Top 10 absinthe recipes from across the web

The most viewed absinthe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Helena Bonham Carter

Atty Cocktail Recipe

Claridge’s sazerac

Sazerac

Cobra's Fang (Classic Tiki Cocktail...

St-Germain Spritz

Death in the Afternoon Cocktail

Absinthe Minded

Corpse Reviver #2

Death in the Afternoon

Top 10 absinthe recipes from across the web

The most viewed absinthe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Helena Bonham Carter

Atty Cocktail Recipe

Claridge’s sazerac

Sazerac

Cobra's Fang (Classic Tiki Cocktail...

St-Germain Spritz

Death in the Afternoon Cocktail

Absinthe Minded

Corpse Reviver #2

Death in the Afternoon

The most viewed absinthe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine