Absinthe Cocktails: The best recipes

Absinthe is a spiritual classic with a long history. In the meantime, the spirit has taken a special place in the world of mixology. Its unique complexity and herbal notes open up a world of exciting possibilities when it comes to cocktails.

On this page, we have compiled the best Absinthe cocktail recipes for you. Some of the recipes are well-known classics and therefore ideal for a roaring 1920s party. These include the Sazerac or Death in the Afternoon. Other Absinthe cocktail recipes are more modern and are well suited as an exciting variation for a cocktail party. Some recipes are personal recommendations from other Absintheurs in the community.

Our TOP 3 will make your choice easier. We have put the classic Absinthe ritual in first place. This is because Absinthe is traditionally not drunk neat, but served with water and sugar. In this respect, a glass of Absinthe is a cocktail in itself.

 

TOP 1: The classic French Absinthe ritual (not a cocktail, but a classic)

Fill an Absinthe glass with 1 oz (20 ml) Absinthe, place an Absinthe spoon on the glass and top it with one or two sugar cubes. Pour cold water over the sugar until the glass is full. We recommend a mixing ratio of one part Absinthe to two parts water.

 

TOP 2: Sazerac (the classic from New Orleans)

As we like the Sazerac so much, we have written our own blog post about this classic Absinthe cocktail: Sazerac cocktail. Here is the recipe in a nutshell:

First, "coate" a tumbler glass with Absinthe. Coating means that you swirl the glass with Absinthe and then pour off the Absinthe so that only the glass is wetted. We recommend Absinthe Heritage Verte or our Wormwood Bitters. Set the glass aside and fill a cocktail shaker with ice cubes and 2 oz (50 ml) of Cognac (or rye whiskey), 1 oz (20 ml) of sugar syrup (or one sugar cube) and 2 dashes of Peychaud's bitters. Shake vigorously and pour the drink into the wetted glass. Optionally, garnish the cocktail with a lemon zest.

 Sazerac Cocktail

 

TOP 3: Green Beast (refreshing and hip, perfect for a cocktail party)

We assume that you will be preparing the Green Beast for a party. Therefore, you need a large punch bowl. It should be made of glass so that you can really see all the ingredients of the cocktail. These are the ingredients:

  • > 5 oz (150 ml) Absinthe (we recommend Absinthe La Bleue)
  • > 5 oz (150 ml) fresh lime juice
  • > 5 oz (50 ml) sugar syrup (1:1 water and sugar)
  • > 30 oz (900 ml) chilled water
  • > Fresh cucumber slices (half a cucumber)
  • > Ice cubes (lots of them so that the drink is ice-cold)

You can add all the ingredients in the order listed above. Mix everything in the glass bowl and add the ice cubes at the end. Leave the cocktail to rest for 10-15 minutes. Serve the drinks in large glasses (e.g. gin and tonic glasses) and garnish with a sprig of mint. Enjoy the green beast!

 Green Beast Cocktail

 

Absinthe Mojito

A modern twist on the classic mojito that adds a wonderful green note. Start with 2 oz (50 ml) white rum and add 1/2 oz (15 ml) green Absinthe. Crush fresh mint leaves in a glass with 2 teaspoons of sugar. Fill the glass with crushed ice and add the rum and Absinthe mix. Stir gently and top up the drink with sparkling water. Garnish the cocktail with mint sprigs and this refreshing green mojito is ready!

Absinthe Frapée

An "Absinthe" twist on the popular frappé cocktail. Mix 2 oz (60 ml) Absinthe with 1 oz (20 ml) sugar syrup in a shaker. Fill with ice and shake vigorously. Pour the cool mix into a chilled glass already filled with crushed ice. Finish the cocktail by adding sparkling water and serving the drink with a straw. This classic Absinthe frappé is a real treat for hot summer days or chilled cocktail evenings.

Purple Sledgehammer of Clarity (cocktail recipe by ALANDIA Absintheur Klezedawg)

Fill a cocktail glass with ice. Pour 2 oz (60 ml) of Gin into the glass. Now very carefully add just a bit Strong68 so that the Absinthe is in a layer on top of the Gin. Now top up with tonic water. The Absinthe will now cloud in white streaks in the glass.

Zach Attack (cocktail recipe by ALANDIA Absintheur Zach)

1 oz (20 ml) Absinthe, 1 oz (20 ml) Vodka, 1/2 oz (10 ml) spiced rum (Captain Morgans), 1/2 oz (10 ml) Absolute Vanilla Vodka, 3 oz (100 ml) Ginger Beer. Stir and serve on ice. (Attention, very strong!

Red Fairy (cocktail recipe by ALANDIA Absintheur Scott)

1 1/2 oz (40 ml) Absinthe, 1 1/2 oz (40 ml) Red Bull, 1 1/2 oz (40 ml) cranberry juice and ice. Stir and serve.

Absinthe Suisse

Serve 1 oz (20 ml) Absinthe and 1/2 oz (10 ml) lemon juice over crushed ice. Garnish with powdered sugar.

Absinthe Cleverly

Serve 1 oz (20 ml) Absinthe, 1 oz (20 ml) Gran Marnier and a little sugar syrup over ice.

Voodoo Pigalle

1 1/2 oz (40 ml) Absinthe, 1/2 (10 ml) Midori, 1/2 oz (10 ml) Green Chartreuse, a little sugar syrup, a little lemon juice, shake with ice and serve.

Absinthe Royal

Add 1/4 oz (5 ml) Absinthe and a splash of Crème de Menthe to a glass of Champagne.

Absinthe with Champagne (aka Death in the afternoon)

Moisten a sugar cube with Absinthe. Then place the sugar cube in a Champagne glass and top up with champagne. Delicious!

Absinthe Martini

Shake 1 oz (20 ml) Absinthe, 1/2 oz (10 ml) apple Schnapps and 1 oz (20 ml) apple juice with ice. Strain into a martini glass and garnish with an apple slice and cinnamon stick.

Cafe de Paris

Mix 1 oz (20 ml) Absinthe, 1 oz (20 ml) Dry Gin, 1 tablespoon cream, 1 egg white and stir vigorously.

Knock Out

1/2 oz (10 ml) Absinthe, 1/2 oz (10 ml) French Vermouth, 1/2 oz (10 ml) Dry Gin, 1 teaspoon Crème de Menthe, shake and serve in a cocktail glass over ice.

Absinthe Margharita

1 oz (20 ml) Absinthe, 1 oz (20 ml) Tequila, 1/2 oz (10 ml) Gran Marnier or Triple Sec, 3 oz (100 ml) lemon juice, 3 oz (100 ml) water, 1 oz (20 g) sugar. Shake and serve on ice. Garnish with a slice of lemon.

Absinthe Cajun Mary

1/2 oz (10 ml) Absinthe, 1/2 oz (10 ml) Vodka. Fill cocktail glass with ice and pour in Absinthe and Vodka. Top up with tomato juice. Season with Worcester sauce and Tabasco sauce (3 dashes each) and salt & pepper. Garnish preferably with celery.

 

Absinthe for Cocktails and Barware