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Entries tagged with 'absinthe'

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


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


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


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

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

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

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

Last Night in Paris from Slightly Oliver

Serious Eats Lauren Sloss 1 comment

If you prefer your cocktails more bitter than sweet, this punch from Slightly Oliver is for you. It's spiked with rum and absinthe. More

Corpse Reviver #5

Serious Eats Carrie Vasios Mullins Post a comment

This spin on the classic Corpse Reviver cocktail from Rickhouse in San Francisco is light and refreshing. More

Absinthe Cookies

Serious Eats Carrie Vasios Mullins Post a comment

These olive oil cookies are flavored with absinthe and topped with sesame seeds. More

Postcards From Sicily

Serious Eats Carrie Vasios Mullins Post a comment

A citrusy play on the Sazerac from Dustin Haarstad of Searsucker in San Diego. More

Michael Neff's Bravo Cocktail

Serious Eats Michael J. Neff 3 comments

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. More

The Obituary Cocktail

Serious Eats Blake Royer 2 comments

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. More

Time for a Drink: Morning Glory Cocktail

Serious Eats Paul Clarke 1 comment

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. More

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