• sondra bernstein

Absinthe Cocktails

Corpse Revival No. 2 Makes one cocktail

1 oz gin 1 oz Lillet Blanc 1 oz Cointreau 1 oz fresh lemon juice 1/8 teaspoon absinthe Maraschino cherry for garnish

Add ice to a cocktail shaker. Pour in gin, Lillet, Cointreau, and lemon juice. Add absinthe to a separate cocktail glass and swirl to coat sides of glass. Shake cocktail, and then strain into the glass. Garnish with a cherry.


Death in the Afternoon Makes one cocktail

1½ oz Absinthe 4½ oz Champagne

Pour Absinthe in a flute or a coupe glass and top with Champagne or sparkling wine.

Chrysanthemum Makes one cocktail

1 teaspoon absinthe 1 oz Benedictine liqueur 2 oz dry vermouth 1 cup ice cubes 1 thin strip orange peel

In cocktail shaker, stir together absinthe, Benedictine liqueur, and vermouth. Add ice and stir for one minute, then strain into martini glass. Squeeze orange peel over drink, making sure oils fall into glass, then drop peel into drink and serve.



Sazerac Makes one cocktail

Absinthe 1 sugar cube 3 dashes Peychauds Bitters 2 dashes Angostora Bitters 2 oz Rye Whiskey Lemon Peel Garnish

Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube and both bitters. Add the rye, fill with ice and stir. Strain into the prepared glass. Twist a slice of lemon peel over the surface to extract the oils and then discard. ON THE MENU AT the girl & the fig!

Vertigo Makes one cocktail

1½ oz gin 1/4 oz Absinthe juice of half a lemon 2 oz grapefruit juice 1/4 oz Luxardo maraschino liqueur dash grapefruit bitters

Add ice to a cocktail shaker. Pour in gin, Absinthe, lemon juice, grapefruit juice, Luxardo and grapefruit bitters. Shake cocktail, and then strain into a coupe glass. A Flower for Vincent Makes one cocktail

½ oz Absinthe 3/4 oz gin 3/4 oz lemon juice 3/4 oz St Germain 3/4 oz Grand Marnier

Swirl the absinthe in a coupe glass to coat the inside, then spill out the excess. In a cocktail shaker, add the remaining ingredients and ice. Shake well, and strain into the prepared glass. Garnish with a lemon twist.


Absinthe Drip Makes one cocktail

1½ ounces Absinthe (can substitute Pernod) 1 sugar cube 3 ounces of cold water 1 absinthe spoon Fill an absinthe fountain with ice water. Pour the absinthe into an absinthe glass and place an absinthe spoon topped with the sugar cube across the rim. Position the glass under a spigot of the fountain and slowly drip water over the sugar cube until the sugar dissolves and the absinthe turns completely opaque.

(You will need roughly 5 ounces of water per ounce of absinthe). Stir briefly before serving.

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