A high-proof anise-flavored spirit distilled with grand wort, green anise, and fennel, traditionally containing wormwood. It is typically diluted with water before drinking, which causes it to turn cloudy (the louche effect).

A New Orleans cafe classic in which anise-forward absinthe is poured over crushed ice with fresh mint and a splash of soda, yielding a frosty, licorice-scented cooler.

Absinthe Frappé

A Savoy classic spirit-forward stirred rye cocktail with sweet vermouth, a rinse of absinthe, and Angostura bitters.

Barry Cocktail

A stirred Irish whiskey classic splitting the spirit with dry vermouth and anointing it with Peychaud's and absinthe for a dry, anise-perfumed sipper.

Black Thorn

A Savoy Cocktail Book classic pairing Irish whiskey with dry vermouth — unusual and compelling — with Peychaud's bitters and a whisper of absinthe. Herbal, dry, and quietly complex with the gentle character of Irish whiskey.

Blackthorn

A low-ABV aperitif from Hugo Ensslin's 1916 Recipes for Mixed Drinks combining dry vermouth, Bénédictine, and absinthe. Delicate and herbaceous, it rewards those who seek complexity without brute strength.

Chrysanthemum

A Hugo Ensslin classic from 1916 -- dry vermouth with Benedictine and a whisper of absinthe for a floral, herbal, low-ABV masterpiece.

Chrysanthemum Fresh

Harry Craddock's 1930 hangover cure of gin, Lillet Blanc, orange liqueur, and lemon with an absinthe-rinsed glass — bright, dry, subtly anise-kissed, and perilously drinkable.

Corpse Reviver #2

A New Orleans counterpart to the Sazerac, stirring rye with sweet vermouth, Bénédictine, and an absinthe rinse, pouring layered, licorice-tinged, and richly Creole.

De La Louisiane

Hemingway's notorious two-ingredient pour of absinthe topped with Champagne clouds milky-green and drinks bone-dry, with anise rising off every bubble.

Death in the Afternoon

A Samoan-born tiki drink of dark rum, lemon, and grenadine topped with soda and a breath of absinthe, delivering bright fruit over anise-tinged funk.

Doctor Funk

A pre-tiki South Seas rum punch popularized by Robert Louis Stevenson's doctor -- dark rum, agricole, absinthe, grenadine, and lime.

Dr. Funk

Henri de Toulouse-Lautrec's legendary three-ingredient equal-parts stunner of gin, whiskey, and absinthe -- not for the faint of heart.

Earthquake

A pre-Prohibition martini variation splitting sweet and dry vermouth against London gin with a dash of absinthe, yielding a botanical, lightly licorice-tinged stirred aperitif.

Fourth Degree

A low-proof absinthe punch created by Charles Vexenat, pairing cool cucumber and soda with licorice spirit, lime, and sugar for a surprisingly gentle, garden-fresh sipper.

Green Beast

Jerry Thomas's gin variation on the 'Improved' cocktail template — London dry gin stirred with maraschino, orange bitters, and a ghost of absinthe. A direct ancestor of the modern Martini with nutty, aromatic complexity.

Improved Gin Cocktail

Jerry Thomas's 1862 'improvement' on the Rum Cocktail — aged rum stirred with a splash of maraschino and a mere dash of absinthe, creating an aromatic, spirit-forward sipper that anticipates the Improved Whiskey Cocktail template.

Improved Rum Cocktail

A Victorian-era refinement of the Old Fashioned, adding maraschino liqueur and absinthe to the classic whiskey-sugar-bitters formula. A forerunner of the modern cocktail movement's interest in 19th-century recipes.

Improved Whiskey Cocktail

A complex tiki build stacking dark and light rums over grapefruit, falernum, allspice dram, bitters, and a whisper of absinthe — deep, spiced, and aromatically layered.

Jet Pilot

A pre-Prohibition rye Manhattan variation with Cherry Heering and a dash of absinthe, adding fruit and anise complexity to the classic template. Named after President William McKinley.

McKinley's Delight

A 1920s Parisian oddity that lifts gin and orange juice with grenadine and a mist of absinthe, turning a simple breakfast pairing into a faintly anise-scented, fruit-forward brunch sip.

Monkey Gland

A vintage equal-parts cocktail from the Savoy Cocktail Book era combining cognac, peach brandy, and dry vermouth with a dash of absinthe. Fruity, dry, and deceptively complex.

Moonraker

A 19th-century Scotch fizz laced with absinthe, shaken with lemon and egg white and lengthened with soda for a frothy, anise-tinged eye-opener once prescribed as a hangover cure.

Morning Glory Fizz

A classic pick-me-up fizz from the Savoy -- Scotch, absinthe, lemon, and egg white topped with soda for a frothy, restorative morning drink.

Morning Glory Fizz Fresh

A bone-dry martini variation that replaces a rinse of absinthe with a full quarter ounce poured into the glass. The result is a gin martini with unmistakable anise depth, for those who like their drinks with character.

Obituary

A silver whiskey sour by Harry Craddock kissed with absinthe and egg white, shaking up cloudy, frothy, and coiled with a licorice sting beneath the lemon.

Rattlesnake

A stirred, absinthe-rinsed cousin of the Manhattan built on rye, sweet vermouth, and Cherry Heering, weaving warm spice, dark cherry, and a whisper of anise into a brooding sipper.

Remember the Maine

New Orleans' official cocktail, a rye (originally cognac) build with Peychaud's bitters and sugar served in an absinthe-rinsed glass, drinking spirit-forward, anise-scented, and unmistakably Creole.

Sazerac

A Don the Beachcomber rum duo dressed with falernum, orange liqueur, Angostura, and a flash of absinthe, producing a lightly spiced, citrusy tiki classic with anise lift.

Test Pilot

A boozy Savoy classic blending rum, apple brandy, and cognac with a touch of absinthe for an electrifying anise finish.

Third Rail

One of the oldest cocktails to pair gin with vermouth, the Turf Club predates the Martini itself — dry vermouth and a whisper of maraschino and absinthe transform gin into something bracingly elegant, a window into pre-Prohibition sophistication.

Turf Club

A pre-Prohibition gin-and-dry-vermouth martini variant laced with maraschino and absinthe, landing herbaceous, aromatic, and more complex than its short ingredient list suggests.

Turf Cocktail

An elegant pre-Prohibition Martini variant where dry vermouth meets a whisper of maraschino and absinthe over gin, producing a dry, perfumed sip with nutty cherry and faint licorice.

Tuxedo

A martini variation from Harry Craddock's 1930 Savoy Cocktail Book adding maraschino, orange bitters, and a dash of absinthe to equal parts gin and dry vermouth. More floral and complex than a classic dry martini.

Tuxedo No. 2

A bold, herbal stirred cocktail with absinthe, sweet vermouth, and Chartreuse -- layered botanical complexity not for the faint of heart.

Vieux Pontarlier

A Prohibition-era Scotch cocktail combining dry vermouth, grenadine, absinthe, and orange bitters. Named after the WWI slang for a high-velocity shell that arrived and exploded simultaneously.

Whizz Bang

A decadent equal-parts cocktail from the 1930 Savoy Cocktail Book combining absinthe, yellow Chartreuse, and apricot brandy. Bold, sweet, and intensely aromatic.

Yellow Parrot

Don the Beachcomber's infamous three-rum tiki bomb layering falernum, citrus, cinnamon, and absinthe into a stratified, warm-spiced tropical drink meant to be sipped slowly and respected.