While old wives tales of absinthe's hallucinogenic effects have likely been greatly exaggerated over the years (the compound responsible for these supposed effects, thujone has been found to be present in extremely small amounts in bottled absinthe—the more likely culprit is the tipple's high ABV) there's no denying absinthe's seductive mystique. Long favored by artists—Vincent van Gogh and Henri de Toulouse-Lautrec were both fans—the bitter green tipple provides a complexity to all sorts of cocktails in both small and large doses. Here are some of the most unique and delicious absinthe cocktails around for those who want to get a taste of history.
Absinthe Frappe
Ingredients
1 oz Verte Absinthe (such as La Fee Verte, Lucid, etc.)
.25 oz. anisette
.75 oz. filtered water
12 mint leaves
Instructions
Combine all ingredients in a shaker tin with ice, shake, and double strain into an absinthe glass or goblet filled with crushed ice. Top with some seltzer or soda water and then add more crushed ice to fill.
From Miles Macquarrie of Watchman’s in Atlanta, GA.
The Space Trade
Ingredients
1 Gilka kümmel
1 Vieux Pontarlier Absinthe
1 dry curaçao
Instructions
Stir all ingredients together over ice for 12 seconds. Strain into a coupe and garnish with a star anise.
From Kirk Estopinal at Cane & Table in New Orleans
Somebody to Love
Ingredients
1.25 oz Tequila Cazadores Blanco
.25 oz absinthe
.5 oz honey syrup
.75 oz. fresh lemon juice
2 dashes of Angostura bitters
Top with champagne
Instructions
In a cocktail shaker, combine all ingredients except champagne with ice. Shake and serve up in a champagne glass. Top with chilled champagne, and garnish a lime and lemon twist and raspberry.
By Manny Hinojosa
Inside Job
Ingredients
2 oz bourbon
.5 oz absinthe
.5 oz Maraschino cherry liqueur
Splash of simple syrup
Dash of orange bitters
Instructions
Combine all ingredients together and stir. Strain into a rock glass and garnish with orange peels and cherry.
From Vincent Albin of North Fork in NYC
Sazerac
Ingredients
.5 tsp absinthe
2 oz rye
1 tsp simple syrup
Peychaud's bitters
Lemon peel
Instructions
Pour absinthe into a chilled old fashioned glass then rotate glass to coat the interior wall in absinthe and pour out the remainder. Build rye, simple syrup, and several dashes of bitters in a mixing glass with ice and stir until fully chilled. Strain into prepared glass. Pinch lemon peel to release oils over the drink and rub outer rim of the glass with the peel.
From How to Cocktail: Recipes and Techniques for Building the Best Drinks by America's Test Kitchen
Lauren Hubbard is a freelance writer and Town & Country contributor who covers beauty, shopping, entertainment, travel, home decor, wine, and cocktails.
Watch Next
The Best Mocktail Recipes
26 Bottles of Rosé to Try This Summer
The T&C Guide to the Ultimate Mint Julep
The Best Irish Whiskies to Try Now
