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

The Stinger's original form -- brandy and white creme de menthe in an elegant after-dinner drink that's cooling, clean, and spirit-forward.

Brandy Stinger

A Prohibition-era equal-parts gin cocktail with dry vermouth and green creme de menthe named for the legendary tenor Enrico Caruso.

Caruso

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 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 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

The Stinger's classic brandy-and-creme-de-menthe formula given a tropical spin with aged rum -- cooling, sweet, and surprisingly refreshing.

Rum Stinger

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 layered shooter with sambuca floating beneath Irish cream, delivering a striped sip where licorice-forward anise meets silky, vanilla-laced dairy.

Slippery Nipple

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

Third Rail

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

Cocktails carrying licorice or anise character from absinthe, pastis, sambuca, or anise-forward liqueurs. Anise is polarizing and unmistakable.