Add a little water to absinthe or pastis and the spirit suddenly goes milky. Why? We dig into the mystery and science.
'Absinthe' on Serious Eats
Some of the best absinthes out on the market today, from traditional-style bottlings from France to boundary-pushing expressions made in the States.
This Sazerac variation swaps in añejo tequila instead of rye and uses creme de cacao for sweetener.
There are a few cocktails that go by this name, but my favorite is this version with rye (or bourbon), grenadine, pastis, curaçao or Grand Marnier, and an egg white. It's rich and mildly creamy, with mellow whiskey flavors rounded out by sweet fruitiness and just a hint of anise.
Flavorwise, this cocktail is somewhere between a traditional Martinez and a Martini.
Like Negronis? Fan of absinthe? Try mixing them together in this classic drink.
This light, refreshing twist on the Quill takes its cues from the Americano and Negroni Spagliato. A little absinthe is excellent with bubbly.
This classic twist on a Negroni adds in some absinthe to bring great herbal and light anise flavor that lingers in the background.
Many new bars these days have a 'low proof' section of the menu, featuring cocktails that aren't spiked with whiskey, gin, rum, or other strong spirits. As trendy as these drinks may be, they're not new. The Crysanthemum, for example, is a concoction dating back before Prohibition. It's made with dry vermouth and herbal, honeyed Benedictine, flavored with a touch of anisey absinthe.
This classic drink, published in Hugo Ensslin's 1916 book, Recipes for Mixed Drinks has no gin or whiskey. Instead, dry vermouth is the main ingredient.
The true apple flavor of hard cider is a natural partner for a warming spirit like rye and even plays well with the anise and botanicals in Pernod, which can be a bit of an oddball to mix.
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.
There are so many misconceptions surrounding absinthe, and it's time to set the story straight. (Just here to drink? I've got 5 essential absinthe cocktail recipes for you, too.)
The Self-Starter from Raines Law Room in NYC is head bartender Meaghan Dorman's answer for the drinker who wants a martini, but nothing too strong.
The secret to Bill Corbett's smoked apple tart? A delicious combination of caramel, apples, shortbread dough, and crunchy hazelnut candy. Oh, and the ability to construct an impromptu smoker from a couple of pans and some Cling Wrap.
Vermouth stars in this cocktail that pays homage to The Court of Two Sisters Restaurant in the French Quarter of New Orleans.
The Vagabond is West of Pecos' nod to serious whiskey drinkers. It's spirit-forward, with just the right amount of anise flavor.
What the heck's the difference between a flatbread and a pizza? We explored the different types of flatbread on menus in San Francisco and tried to deduce what makes them unique.
The back garden at Williamsburg's New Orleans-themed cocktail and oyster bar Maison Premiere won't open for a few more weeks (there's some landscaping to finish up), but the cocktails have moved toward warmer weather, with a menu that includes 16 new concoctions from head bartender Maxwell Britten and his team.
A martini with character, it combines Tanqueray gin (Jackson insists on it), Dolin vermouth, absinthe, crème de violette, and orange bitters.