In case you’ve missed the headlines, absinthe is back, from New York to Las Vegas to London. You may have even acquired a bottle of the anise-flavored liqueur—and discovered that it’s a little different from most other spirits, bottled at extra-high proof and designed to be diluted rather than sipped straight.
The so-called “green fairy” can be a useful cocktail ingredient, if you know how to use it. To help with that, we present the Cocktail “Absinthe-o-Meter,” which categorizes drinks based on how much absinthe is used, from just a few drops to dialed up to an ounce or more.
Level 1: A Splash, Spritz, Spray or a Rinse
A minimal amount of absinthe adds just the barest whisper of anise. The Sazerac and the Corpse Reviver No. 2 fall into this category. The vast majority of modern cocktails use absinthe this way, too, often as a finishing accent.
Level 2: A Little
Mere spoonfuls are incorporated into the cocktail, maxing out at ¼ ounce.
Level 3: A Little More
More than ¼ ounce, but still less than a full ounce. At this medium level, the licorice-like flavor still will be nuanced—but you’ll know it’s in there.
Level 4: A Lot
Going all out, an ounce or more means absinthe takes a starring role in the cocktail. Think: classics like the Absinthe Frappe or Death in the Afternoon.
The Phantom
Courtesy Jordan Abraham, Beverage Director, Ittoryu Gozu, San Francisco
This tropical-leaning drink is served in an absinthe-rinsed glass for a hint of anise flavor. Note: Abraham specifies a “heavy rinse,” so don’t be stingy with the absinthe—but know you’ll still be dumping much of it out of the glass.
Ingredients
- ½ ounces absinthe (enough for a heavy rinse)
- 1 ½ ounces white rum
- 1 ½ ounces coconut water
- 1 ounce lime juice
- ¾ ounce maraschino
- ½ ounce Luxardo Bitter Bianco
- Lemon wheel, for garnish
Instructions
Pour absinthe into a rocks glass. Gently rotate the glass so the absinthe coats the interior. Pour out any excess.
Shake remaining ingredients with ice, then strain into a prepared glass over a large chunk of ice. Garnish with lemon wheel.
Espresso Martini
Courtesy Kodi Satra, beverage manager, Tattersall Distilling’s bar, River Falls, WI
The bar at this craft distillery keeps absinthe in an atomizer to gently mist over the top of this otherwise-classic espresso martini. A couple of drops or dashes on top will do the trick too.
Ingredients
- 1 ounce espresso (single shot) or 2 ounces cold brew coffee
- 1 ½ ounces vodka
- ½ ounce sweet vermouth
- ½ ounce simple syrup
- 2-3 spritzes absinthe
- Microplaned coffee beans, for garnish
Instructions
Shake first four ingredients with ice. Strain into a coupe or martini glass. Finish with 2 to 3 spritzes of absinthe and garnish with grated coffee beans.
Pink Bunny
Courtesy Cassidy Modlin, manager, Madam, Birmingham, MI
This drink is a modern take on the classic Old Fashioned, Modlin says. “The hint of acidity from the lemon juice mellows the finishing notes from the absinthe,” adding complexity to the richly-hued cocktail.
Ingredients
- 2 ounces bourbon
- 1 ounce lemon juice
- ½ ounce grenadine
- ½ ounce simple syrup
- ¼ ounce absinthe
- Lemon wheel and maraschino cherry, for garnish
Instructions
Stir all ingredients with ice. Strain into a rocks glass over a large chunk of ice. Garnish with lemon wheel and cherry.
Waypoint Absinthe Cobbler
Courtesy Rocco Napoli, Waypoint Harvard Square, Cambridge, MA
A rich apple syrup coupled with nutty Amontillado sherry takes absinthe to an autumnal place. Any leftover syrup would be delicious poured over vanilla ice cream or pancakes.
Ingredients
- 1 ½ ounces Amontillado Sherry
- ½ ounce St. George Absinthe Verte
- ½ ounce lemon juice
- ¾ ounce Apple Butter Syrup*
- Apple slices, for garnish
Instructions
Shake all ingredients with ice for 10 to 20 seconds. Strain into a goblet filled with crushed ice. Garnish with apple slices.
*Apple Butter Syrup
- 1 apple, diced
- ¼ cup butter
- 2 cups demerara sugar
- 1 cup water
In a saucepan, sauté apple in butter for 5 minutes. Add sugar and water. Bring to a simmer and let simmer for 5 minutes.
La Escondida
Courtesy Walter Meyenberg, owner, Hanky Panky, Mexico City, MX
This mezcal-spiked cocktail takes its name from the “La Escondida” (“The Hidden Woman”) legend that lends its name to the popular Oaxacan port town of Puerto Escondido. According to the story, a young woman, kidnapped by pirates, escaped and hid in the bay of what is now Puerto Escondido; she was never found.
Ingredients
- 1 ounce absinthe
- ¾ ounce mezcal
- ½ ounce lime juice
- 2 bar spoons sugar
- 1 ½ ounces coconut water
- Lemon peel, expressed
Instructions
Shake all ingredients with ice, then double strain into a coupe glass. Twist a lemon peel over the top to express the essential oils, then discard the peel.
Absinthe Frappe Necromancer
Courtesy of the Mandarin Oriental, Kuala Lumpur
Attention mojito fans: this is your absinthe cocktail. It’s citrusy and bright, and the muddled mint accents the herbaceous qualities of the absinthe. Topping it up with soda water keeps the flavor light and adds effervescence.
Ingredients
- 1 ½ ounces absinthe
- ½ ounce simple syrup
- 1 ounce lemon juice
- 8 mint leaves
- Soda water, to top
- Mint sprig and lemon peel, for garnish
Instructions
Muddle first four ingredients in a cocktail shaker. Add ice and shake well. Strain into a rocks glass over fresh ice, then top up with soda water. Garnish with mint sprig and lemon peel.
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Last Updated: October 26, 2023
