Chrysanthemum

3 dashes absinthe

1/3 Benedictine

2/3 French (dry) vermouth

Combine all ingredients in a shaker with ice and shake to combine. Strain into a coupe* glass, and garnish with a twist of orange.

Corpse Reviver

3/4 oz. gin

3/4 oz. lemon juice

3/4 Cointreau

3/4 oz. Lillet Blanc

Absinthe rinse

Rinse a chilled coupe with a splash of absinthe, coating the glass before pouring out the liquor. Set aside. Combine all other ingredients into a mixing glass filled with ice. Shake, and strain into the coupe.

Sazerac

2 oz. rye

3 dashes Peychaud's bitters

2 dashes Angostura bitters

1 sugar cube (or 1/2 oz. simple syrup)

1/4 oz. absinthe

Fill a rocks glass with ice and set aside to chill. Place the sugar cube and the bitters in a mixing glass, and crush the cube with a muddler. Add the rye and ice, and stir to chill and dissolve the sugar.

Dump the ice out of the rocks glass and rinse with absinthe, discarding the excess, and pour the contents of the mixing glass into the absinthe-rinsed glass. Twist a lemon peel over the drink, and rub around the rim.

Death in the Afternoon

1 shot absinthe

chilled champagne

Place absinthe in a champagne flute, and add champagne until the concoction appears milky and opalescent.

75

1 teaspoon absinthe

2/3 oz. Calvados (French apple brandy)

1/3 oz. gin

Combine all ingredients with ice and shake to combine. Strain into a chilled coupe.

Tremblement de Terre (Earthquake)

1 part absinthe

1 part cognac

Combine both liqueurs in a brandy snifter, and swirl to combine.

Pernod Fils of the The Belle Époque . . .

Yum Yum.....Tonkey needed those recipes!!

75

1 teaspoon absinthe

2/3 oz. Calvados (French apple brandy)

1/3 oz. gin

Combine all ingredients with ice and shake to combine. Strain into a chilled coupe.

"Strain into a chilled coupe"

Mercedes or BMW?

JonR

^another word for one of those traditional bowl shaped champagne glasses.

Jon,you sharin???

^

Only issue I have with absinthe is getting it from overseas. Of the 10 or so bottles Ive bought over the years, 2 have been confiscated by customs and at $150+ a bottle....I hate customs. But I love a good absinthe- ice water slowly dripped over a slotted spoon of sugar cubes into a glass of absinthe neat, and viola. Delicious.

Would have liked trying the absinthe of old when the thujone content was a lot higher than the paultry amount in today's absinthes. You will die from alcohol poisoning before ever feeling the effect of thujone.

They sell it now in U.S. So you can buy it. If they took it within the last 5 yrs or so. Than they were laughin while they drank it.

Jus saying

"Thirteen samples of authentic absinthe dating from the preban era (i.e., prior to 1915) were analyzed for parameters that were

hypothesized as contributing to the toxicity of the spirit, including naturally occurring herbal essences (thujone, pinocamphone,

fenchone), methanol, higher alcohols, copper, and antimony. The total thujone content of preban absinthe was found to range between

0.5 and 48.3 mg/L, with an average concentration of 25.4 20.3 mg/L and a median concentration of 33.3 mg/L. The authors conclude

that the thujone concentration of preban absinthe was generally overestimated in the past. The analysis of postban (1915–1988) and

modern commercial absinthes (2003–2006) showed that the encompassed thujone ranges of all absinthes are quite similar,

disproving the supposition that a fundamental difference exists between preban and modern absinthes manufactured according to

historical recipes. Analyses of pinocamphone, fenchone, base spirits, copper, and antimony were inconspicuous. All things

considered, nothing besides ethanol was found in the absinthes that was able to explain the syndrome “absinthism”."

-- Abstract of the following article:

Chemical Composition of Vintage Preban Absinthe with Special Reference to

Thujone, Fenchone, Pinocamphone, Methanol, Copper, and Antimony

Concentrations

Published in Journal of Agricultural and Food Chemistry, April 2008

Anthony Bourdain drinks absinthe in Paris

i have a 5th of absinthe in my cabinet i aquired overseas.

it is the most disgusting tasting

black LIQUORISH i have ever tried to put in my mouth. i do not understand how anyone could drink this ****.

good luck trying to drink this without throwing up.

Its legal now!!

9 & 13

The only 'legal' absinthes in the US I was aware of were ones like Absente (horrible), and Lucid which clams to be authentic, but does not have a very good taste either.

Mrsdelta, I would fathom a guess the absinthe you probably have is a Czech Republic absinthe which is disgusting and has a horrendous black licorice flavor. They also recommend flaming it.

A good absinthe is normally mixed with sugar and ice water to create a louche (cloudy appearance), and has a more distinctive mild anise flavor (similar to black licorice but no where near as trong and overpowering with that particular profile)

And I HATE black licorice with a passion