A favourite with barmen, Pernod Absinthe is an exceptionally versatile ingredient for cocktails. Try out one of the recipes at home, or be inspired for your next order at the bar.
The classic French Absinthe ritual. Measure Pernod Absinthe into a glass. Place the sugar cube on a perforated absinthe spoon that lies across the top of the glass. Slowly drip ice cold water [...]
Build the ingredients listed in order; add ice cubes. Garnish with thin slices of cucumber.
Muddle the grapes then dry shake all ingredients. Shake with ice cubes and double strain into a wine glass. Garnish with fennel seeds.
Rich and luxurious. Shake all ingredients together with ice cubes and double strain into a chilled champagne glass. Garnish with fresh nutmeg.
Shake and double strain all ingredients into a small rock glass. Garnish with a slice of lemon. This recipe first appeared in London in 1887 in the book American and other [...]
Shake all ingredients in a shaker, strain into a chilled glass and garnish with lemon peel. This version comes from the 1930's Savoy Cocktail Book.
Fill an old-fashioned glass with ice. In another glass, muddle the sugar and bitters, add the Rye whiskey and some ice and stir until chilled. Remove the ice from the original glass, rinse [...]
A classic New Orleans brunch cocktail that can be traced back to 1895 mixology books. Light yet creamy with notes of almond, anise and just a hint of mint. Shake all ingredients together [...]
Pour the absinthe and apple juice directly into a highball glass. Fill with ice, squeeze the lime wedge and drop in. Voilà !
Using the traditional absinthe drip method, replace the sugar cube with grenadine syrup - which imparts the curious colour from which this cocktail takes it's name. Serve in a [...]
Shake all ingredients vigorously until the outside of the shaker begins to frost. Strain contents into a tumbler filled with crushed ice. Garnish with fresh mint.