Recipes

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ABSINTHE MINDED MARTINI

Combine and stir well with ice, strain into a prechilled martini glass, garnish with an onion stuffed olive.

• 3 oz. Gin (or Vodka)
• 1/2 oz. Absinthe
• 1/2 oz. Grand Marnier
• Noilly Prat Dry Vermouth
• Orange Peel

GREEN SPRITE

Combine with ice in a cocktail shaker, shake vigorously. Strain into a shot glass.

• 1 oz. Absinthe
• 1 oz. Sprite

ABSINTHE WITHOUT LEAVE

Layer ingredients carefully into a shot glass. First, absinthe, followed by Sambuca and the Bailey’s. Done properly this layers green, black and cream for a great presentation.

• 1/2 oz. Absinthe
• 1/2 oz. Bailey’s Irish Cream
• 1/2 oz. Black Sambuca

DEAD MAN WALKING

Pour equal amounts into a shot glass and enjoy.

• 1/2 oz. Absinthe
• 1/2 oz. Goldenschlager Cinnamon Schnapps

WITH BANDAGED EAR

Add ingredients with ice in a shaker, combine vigorously. Strain into a prechilled martini glass, garnish with a banana.

• 1 oz. Absinthe
• 1/2 oz. Creme de Banana
• 1/4 oz. Coconut Syrup
• 1/2 oz. Cream

DEATH IN THE AFTERNOON

The Ideal Bartender, 1917

Pour absinthe into a champagne flute and add iced Champagne until it attains the proper the opalescence.

• 1 oz Absinthe
• Champagne

GREEN FAIRY

Combine equal amounts into a shaker with ice, combine vigorously, and strain into a shot glass.

•  1/3 oz. Absinthe
•  1/3 oz. Midori Melon Liqueur
•  1/3 oz. Peach Schnapps

BITTER MONK

Add ingredients to a shaker glass, combine vigorously and strain into a cocktail glass.

• 1 oz. Absinthe
• 1 oz. Water
• 3 dashes Benedictine
• 2 dashes Fee Brothers Bitters

PICK-ME-UP

As printed in The Old Waldorf-Astoria Bar Book

Add to iced tumbler, shake and strain into a cocktail glass:

• Two dashes Acid or Lemon Phosphate
• One-half Italian Vermouth
• One-half Absinthe

THE BALTIMORE

From Mixed Drinks and How To Make Them, The Bishop and Babcock Co., 1900.

Fill large cocktail glass to the brim with shaved ice, fill with above, dash cherry cordial on top and serve.
LARGE BAR GLASS.

• One pony absinthe
• Two ponies water
• Four dashes gum^*

^* Syrop Gomme, or simple syrup.

ABSINTHE FRAPPÉ

From The Savoy Cocktail Book, 1930

Shake up long enough until the outside of the shaker is thoroughly covered with ice. Strain into a small tumbler.

• 2/3 Absinthe
• 1/6 Syrup of Anisette
• Double quantity of water

BALLANTINE

As printed in The Old Waldorf-Astoria Bar Book

Stir in iced mixing glass and strain into chilled cocktail glass.

• Two dashes Orange Bitters
• One-half jigger of French Vermouth
• One-half jigger of Plymouth Gin
• One dash Absinthe

APPARENT COCKTAIL

From The Savoy Cocktail Book, 1930

Shake well and strain into cocktail glass.

• 1/2 Dry Gin
• 1/2 Dubonnet
• 1 Dash Absinthe

OPAL

As printed in The Old Waldorf-Astoria Bar Book

Add to iced tumbler, shake and strain into a cocktail glass:

• Dash of Orange Bitters
• One-half Plymouth Gin
• One-half French Vermouth
• Stir; one dash of Absinthe on top

PANSY COCKTAIL

From The Savovy Cocktail Book, 1930

Shake well and strain into cocktail glass.

• 2 Dashes Angostura Bitters
• 6 Dashes Grenadine
• 1 Liqueur Glass Absinthe

PAULINE COCKTAIL

From The Savovy Cocktail Book, 1930

Shake well and strain into cocktail glass.

• (6 People) 3 Glasses Rum
• 3 Glasses Sweetened Lemon Juice
• 1 Dash Absinthe Bitters
• A little Nutmeg, grated

PEACOCK

As printed in The Old Waldorf-Astoria Bar Book

Add to iced tumbler, shake and strain into a cocktail glass:

• Two dashes Amer Picon Bitter
• One dash Absinthe
• One jigger Brandy

PEGGY COCKTAIL

From The Savovy Cocktail Book, 1930

Shake well and strain into cocktail glass.

• 1 Dash Absinthe
• 1 Dash Dubonnet
• 1/3 French Vermouth
• 2/3 Dry Gin

PHOEBE SNOW COCKTAIL

From The Savovy Cocktail Book, 1930

Shake well and strain into cocktail glass.

• 1 Dash Absinthe
• 1/2 Brandy
• 1/2 Dubonnet

REES

As printed in The Old Waldorf-Astoria Bar Book

Add to iced tumbler, shake and strain into a cocktail glass:

• Wash inside of mixing glass with green Absinthe
• One dash Angostura Bitters
• One-tenth Italian Vermouth
• Nine-tenths Tom Gin (no Ice)

ABSINTHE COCKTAIL

As printed in The Old Waldorf-Astoria Bar Book

Add to iced tumbler, stir and strain into a cocktail glass:

• Two dashes of Gin
• Two-thirds Absinthe
• One-third Water

ABSINTHE (SPECIAL) COCKTAIL

From The Savoy Cocktail Book, 1930

Shake thoroughly, and strain into cocktail glass.

• 2/3 Absinthe
• 1/6 Gin
• 1/6 Syrup of Anisette or Gomme Syrup
• 1 Dash Orange Bitters
• 1 Dash Angostura Bitters

ITALIAN STYLE ABSINTHE

From Mixed Drinks and How To Make Them, The Bishop and Babcock Co., 1900.

Fill with ice water, stir slowly and serve in thin glass.
LARGE BAR GLASS.

• Three lumps ice
• One pony absinthe
• Pony anisette
• Three dashes Maraschino

FRENCH STYLE ABSINTHE

The Bishop and Babcock Co., 1900.

Fill dripper with ice water and allow the water to drip slowly into the bar glass until full.
LARGE BAR GLASS.

• One wineglass absinthe
• Four dashes gum^*

^* Syrop Gomme, or simple syrup.

AMERICAN STYLE ABSINTHE

From Mixed Drinks and How To Make Them, The Bishop and Babcock Co., 1900.

Shake until outside is covered with frost, then strain into sour glass.
LARGE BAR GLASS.

• One pony absinthe
• two wineglasses water
• four dashes gum^*
• glass fine ice

^* Syrop Gomme, or simple syrup.