This Sazerac variation swaps in añejo tequila instead of rye and uses creme de cacao for sweetener.
'Absinthe' on Serious Eats
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.
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.
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.
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.
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.
A martini with character, it combines Tanqueray gin (Jackson insists on it), Dolin vermouth, absinthe, crème de violette, and orange bitters.
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.
If you prefer your cocktails more bitter than sweet, this punch from Slightly Oliver is for you. It's spiked with rum and absinthe.
This spin on the classic Corpse Reviver cocktail from Rickhouse in San Francisco is light and refreshing.
These olive oil cookies are flavored with absinthe and topped with sesame seeds.
A citrusy play on the Sazerac from Dustin Haarstad of Searsucker in San Diego.
This boozy little cocktail isn't for those who stay safe with a vodka soda. It's the latest in a series of experiments I've conducted using different styles of whiskey in the same cocktail. I like the interplay between the mild peat flavor of the Sheep Dip with the delicate spice notes of the Templeton Rye.
The Obituary is an intriguing spin on a gin martini, probably getting its morbid name from the inclusion of absinthe (though a pastis like Pernod can be substituted). The result is a completely new drink; the introduction of an anise-y flavor highlights the aromatics already present in both gin and vermouth.
As I mentioned in my hangover helper post on Wednesday, the hair of the dog has long been considered an effective means of treating this kind of self-inflicted wound. Here's an 1887 version of a morning fog cutter, from that year's edition of Jerry Thomas' Bar-Tender's Guide: the Morning Glory Cocktail.