- ½ parts of Pernod Absinthe
- 1 ¼ parts of Rye whiskey
- 2 dashes of Peychaud's bitters
- ½ sugar cube
- Ice cubes
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 with Pernod Absinthe, then strain the cocktail into the frozen glass. Garnish with lemon peel. This recipe was first published in the 1907 WORLD DRINKS book by boothby.
Absinthe Frappé
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.
Absinthe Suissesse
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.
Absinthe Coffee Flip
Rich and luxurious. Shake all ingredients together with ice cubes and double strain into a chilled champagne glass. Garnish with fresh nutmeg.
Ritual à la Française
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.
