Royale with Ease

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  • 1.5 oz Tenneyson Absinthe Royale
  • 1 oz Fresh Grapefruit Juice
  • 1 oz Hibisicus Cordial
  • .5 oz Fresh Lime Juice
  • 1 Barspoon All-Spice Dram
  • 3 dashes Angostura bitters
  • Mint & Grapefruit Peel for Garnish

created by Drink.Well American Pub

Absinthe Martini

  •  2 oz Gin
  • 1/2 oz Dry Vermouth
  • 1/8 tsp Absinthe

Stir with ice. Strain into a ice cold martini glass. Highly recommend an onion stuffed olive.

Chrysanthemum Cocktail

  • 1.5oz dry Vermouth
  • .75oz Benedictine
  • 3 dashes Absinthe

Fill shaker with ice and shake well, strain into cocktail glass. Garnish with expressed orange peel.

Craft Sazerac

  • 2oz Germain-Robin Coast Road Rsv
  • .25oz simple syrup
  • 4 dashes Peychaud’s bitters
  • Germain-Robin Absinthe rinse
  • lemon twist

Rinse a chilled Old Fashioned glass with the absinthe, fill with crushed ice and set aside. Add the remaining ingredients to a mixing glass and fill with ice. Stir. Discard the ice and any excess absinthe from the prepared glass and strain the drink into it. Garnish with a lemon twist.

created by Dwayne Clark of Peche and Cherry Street

Craft Reviver #2

(An easy play on a Corspe Reviver #2. Super dry, Could be sweetened up a bit w/ a few dashes of simple if needed)

  • .75oz Low Gap Wheat Whiskey
  • .75oz Lillet Blanc
  • .75oz Clear Creek Kirschwasser
  • .75oz Grapefruit Juice
  • Germain – Robin Absinthe Rinse

Shake w/ ice and Fine Strain.
Glass: Chilled Absinthe-Rinsed Cocktail Glass
Garnish: Sunk Cherry (Luxardo preferred)

created by Brian Dressel of Midnight Cowboy Modeling Co.

Absinthe Frappe

  • 1.5 oz absinthe
  • .5 oz anisette or simple syrup

Fill a rocks glass with crushed ice and pour absinthe in; drizzle anisette over the top. Stir quickly with a bar spoon to mix and chill. Spritz with club soda.