In Absinthia Title
Absinthe makes the tart grow fonder. - Dowson
Michael likes Kubler in Corpse Revivers

We really like this Cocktail Recipe Book

Jonathan quested
for St. George

Absinthe Cocktails Book
There is a Spoon!

Posted by Jonathan
on 03/18/13

Rachel Maddow makes one of Michael's favorite cocktails, the Corpse Reviver #2. He likes to use Kübler Absinthe, but Rachel uses one of Jonathan's favorite U.S. absinthes, St. George. We might add more than 2 drops, but have no doubt, it is a great cocktail.

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Posted by Jonathan
on 03/11/13

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Posted by Jonathan
on 04/21/10

Ted Breaux whips up an Absinthe Mint Flip for the Good Morning New Orleans crew:

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Posted by Jonathan
on 03/18/10

Absinthe Curacao Cocktail, anyone? May we suggest a real curacao from Curacao, the wonderfully authentic Curacao of Curacao, which comes in a multitude of colors. It's the only blue curacao that is worth drinking, and well worth questing for. In this cocktail, you'll want to use the clear one, or, failing that, at least Cointreau. As spring approaches us here at In Absinthia, this cocktail will prove to be very refreshing.

Absinthe Curacao Cocktail

  • 1 tsp. lemon juice
  • 2 tsp. orange juice
  • 0.5 oz Cointreau
  • 1 oz absinthe

Shake with ice, then strain into ice chip filled absinthe glass. Garnish with orange slice.

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Posted by Jonathan
on 03/16/10
Creme Yvette Absinthe Frappe

An interesting sounding cocktail we have come across from the Cocktation blog, this variation on the classic absinthe frappe sounds very interesting. And we haven't yet gotten our hands on a bottle of the newly resurrected Crème Yvette, although it was featured in the Sept/Oct 2009 issue of the indespensible Imbibe magazine (article here). But we will keep this in mind when we do get a bottle here at In Absinthia manor!

Creme Yvette Absinthe Frappe

  • 2 oz. blanche absinthe
  • 1 oz. Crème Yvette
  • 4 oz. ice cold water
  • ice

Shake and strain into 2 ice filled absinthe glasses.

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Posted by Jonathan
on 07/03/08
Absinthe Cocktail

We tried the Absinthe Cocktail and thought it worked out pretty well. We used Lucid as the absinthe, because we don't find it a particular standout amongst the other absinthes we have handy, making it good for a mixer. Given the cost of a bottle of the green gold, we are usually loathe to do anything but enjoy it normally, but we don't mind abusing Lucid, which still has enough character to contribute in a cocktail. You can find the Absinthe Cocktail recipe here on the How2Heroes web site.

We put a touch too much ice water in it to start with. The recipe calls for ice, but the accompanying video shows ice water, so we went with that and probably should have cut it down, as we ended up with about a 3:2 water:absinthe ratio, which is too weak. And we were able to purchase a bottle of Ting, the Jamaican Grapefruit soda, as mentioned at the bottom of the recipe, at our local supermarket, which was nice. We would also probably cut back a bit on the simple syrup. And don't forget the limes! We did for our first sip, but the fresh limes really added a necessary tartness to the drink.

But in the end, it was a very nice drink and one with great potential. As mentioned, a little less ice water and simple syrup, and a touch more lime juice would make it a very refreshing summer drink. Absinthe Cocktail, For The Win!

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Posted by Jonathan
on 02/28/08

From ejellest over on the Wormwood Forums comes a recipe for an absinthe cocktail:

Gangadine Cocktail
1 Teaspoonful Framboise Syrup. (raspberry syrup)
1/3 Oxygenie Cusenier. (3/4 oz Absinthe)
1/3 White Mint. (3/4 oz Creme de Menthe)
1/3 Gin. (3/4 oz traditional Dry Gin, say Beefeater's or similar)

We tried it last night and found it interesting. We're not too big on absinthe cocktails, finding it a bit of a waste of good absinthe. It was an adaptation of an older absinthe cocktail which called for "Oxygenie Cusenier" absinthe and the thinking was that, due to the colors of the other ingredients, a Swiss bleu would be desired. So we used the Kubler in it.

The creme de menthe was a little overpowering, but some of us could taste the hints of the absinthe. Perhaps if we used a little less creme de menthe and a stronger bleu, more tastes would come out. But worth a try, we think.

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