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10 Absinthes You Should Be Drinking

Emma Janzen 16 comments

Some of the best absinthes out on the market today, from traditional-style bottlings from France to boundary-pushing expressions made in the States. More

The Federation

Serious Eats Nick Caruana 1 comment

This Sazerac variation swaps in añejo tequila instead of rye and uses creme de cacao for sweetener. More

Millionaire Cocktail

Serious Eats Michael Dietsch Post a comment

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. More

Employees Only Martinez

Serious Eats Nick Caruana 2 comments

Flavorwise, this cocktail is somewhere between a traditional Martinez and a Martini. More

Classic Drinks: If You Like Negronis, Try the Quill

Drinks Nick Caruana 5 comments

Like Negronis? Fan of absinthe? Try mixing them together in this classic drink. More

Plume

Serious Eats Nick Caruana Post a comment

This light, refreshing twist on the Quill takes its cues from the Americano and Negroni Spagliato. A little absinthe is excellent with bubbly. More

Quill

Serious Eats Nick Caruana Post a comment

This classic twist on a Negroni adds in some absinthe to bring great herbal and light anise flavor that lingers in the background. More

Classic Drinks: The Chrysanthemum

Drinks Nick Caruana 2 comments

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. More

Chrysanthemum

Serious Eats Nick Caruana Post a comment

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. More

Sazerac and Cider

Serious Eats Autumn Giles Post a comment

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. More

Atty Cocktail

Serious Eats Michael Dietsch Post a comment

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. More

The Serious Eats Guide to Absinthe

Drinks Michael Dietsch 17 comments

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.) More

Raines Law Room's Self-Starter

Serious Eats Jaclyn Einis Post a comment

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. More

Behind The Scenes: Smoked Apple Tart at Absinthe, San Francisco

Sweets Carrie Vasios Mullins 1 comment

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. More

Courting Two Sisters Cocktail from Midnight Cowboy in Austin, Texas

Serious Eats Melody Fury Post a comment

Vermouth stars in this cocktail that pays homage to The Court of Two Sisters Restaurant in the French Quarter of New Orleans. More

Vagabond from West of Pecos

Serious Eats Lauren Sloss 2 comments

The Vagabond is West of Pecos' nod to serious whiskey drinkers. It's spirit-forward, with just the right amount of anise flavor. More

Six Flatbreads in San Francisco that Raise One Big Question

Slice David Kover 3 comments

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. More

First Look: New Cocktails at Maison Premiere in Brooklyn

Drinks Maggie Hoffman Post a comment

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. More

The Attention Cocktail from The Hawthorne

Serious Eats J. Kenji López-Alt Post a comment

A martini with character, it combines Tanqueray gin (Jackson insists on it), Dolin vermouth, absinthe, crème de violette, and orange bitters. More

Duck Fat Sazerac

Serious Eats Melody Fury Post a comment

When subjected to the fat-washing process, rye takes on an incredibly rich and silky texture. This luxurious cocktail from from Haddingtons in Austin, Texas tastes clean, nutty, and not the least bit cloying. More

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