Absinthe

Absinthe Cocktails & other Serving Suggestions

Our cocktails and serving suggestions are based off both new and historical cocktails, made popular throughout the 'Belle Epoch' as well as the modern absinthe revival movement. Pour, Sip, Enjoy!

The Voltaire (Traditional Serving)This is the classic French method of serving absinthe: • Pour 1.5 oz absinthe into absinthe glass • Optional: Place sugar cube on absinthe spoon laid flat on top of glass • With absinthe dripper or ice water flask, slowly pour roughly 3 oz of ice-water over sugar cube into glass (1:3 part absinthe to water). Absinthe should slowly louche from clear to a cloudy/opaque appearance with the addition of water.

$12.0012.00 USD

Voltaire's Fiery PenSimilar to the Voltaire, though, sugar cube is soaked in absinthe, ignited, and allowed to caramelize before the ice-water is dripped into glass. Careful measures must be taken as absinthe is highly-flammable.

$12.0012.00 USD

The HemmingwayBased off of the Death in the Afternoon, Hemmingway’s drink of choice, where he instructed to "pour 1 jigger of absinthe into a champagne glass. Add iced [brut] champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly."

$13.0013.00 USD

Jacques Chirac’s SazeracCreated by Antoine Amédée Peychaud in the early 1800s, the Sazerac is one of the oldest known cocktails. • Add three dashes of absinthe to a bucket glass nearly filled with ice cubes. • In a cocktail shaker with ice, mix vigorously: • 2 ounces brandy • ¼ ounce simple syrup • 2 dashes Peychaud’s bitters. NOTE: Pour contents of cocktail shaker into bucket glass. Stir lightly and wipe rim with lemon zest before adding it as a garnish.

$14.0014.00 USD

Absinthe FrappeThe classic absinthe frappe is a refreshing mix of absinthe, mint and soda water. • 1 ½ oz. absinthe • ½ oz. simple syrup • 2 oz. soda water • 8 mint leaves • 1 lemon wedge • Garnish: mint sprig, lime wedge. NOTE: Gently muddle the mint leaves and lemon wedge with the simple syrup in the bottom of a cocktail tin. Add the absinthe and ice; shake vigorously. Strain into a collins, highball or tumbler glass. Pack with crushed ice and top with a splash of soda water. Use a bar spoon to gently incorporate the bubbles. Garnish with fresh mint and a lime or lemon wedge

$14.0014.00 USD

Nietzsche SourAn Absinthe Sour using fresh lemon juice pairs nicely with the herbs in absinthe and the botanicals in gin. Mix the following vigorously in an ice-filled cocktail shaker and strain into a martini glass: • ½ oz. absinthe • 1 teaspoon caster sugar • ¾ oz. lemon juice (juice 1/2 lemon) • 1 oz. gin.

$14.0014.00 USD

Hot French Kiss (or Rosalie’s French Kiss)Prepare to fix absinthe using the Classic French method. Replace the ice cold water with hot mint tea. Continue using the French method.

$12.0012.00 USD

From Dusk ‘til DawnPour crème de violette and wine into a flute. Float the absinthe on top, and garnish with a maraschino cherry. Crème de violette has a rounding effect, providing some subtlety. • ½ ounce crème de violette • 5 ounces sparkling wine • ¼ ounce absinthe • 1 maraschino cherry, for garnish

$15.0015.00 USD

Van Gogh’s MojitoA cool and refreshing cocktail prepared in a high-ball glass • 1.75oz white rum • 2/3oz absinthe • 2.75oz soda water • 1oz sugar • 2/3oz lime juice • 3-4 mints shoots

$14.0014.00 USD

Lady of the NightBased on the Maiden’s Blush No. 2. Pink and fare, but do not be fooled by this fiery and dangerous cocktail • 3/4oz absinthe • 1.5oz dry gin • 1 tsp. Grenadine

$14.0014.00 USD

French 007An absinthe Martini that will give you an air of sophistication. • 2oz dry gin • ½ oz dry vermouth • ½ oz absinthe NOTE: Stir ingredients with ice and strain into a chilled glass. Garnish with star anise.

$14.0014.00 USD

Frida’s Margarita• ¼ ounce absinthe • 1 white sugar cube • 4 to 5 Thai basil leaves, plus more for garnish • ¼ ounce yuzu lime juice • 2 ounces añejo tequila a. In a jigger, measure out the absinthe. Drop sugar cube in to allow it to partially absorb the liquor. a. In a rocks glass, muddle the Thai basil and yuzu. Add the tequila, then fill the glass halfway with ice and stir with a bar spoon until well chilled. b. Place the absinthe spoon on top of the glass and place the absinthe-soaked sugar cube on top of the spoon. Using a lighter or torch, ignite the sugar. As it begins to caramelize and dissolve into the drink, pour the remaining absinthe over the flame to fuel the fire. Once the sugar is fully melted, use the absinthe spoon to stir the residue into the cocktail. Fill the rest of the glass with ice, stir and garnish with a sprig of Thai basil.

$13.0013.00 USD