Cocktails Featuring
Absinthe
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ABSINTHE FRAPPE
1 1/2 oz St. George Absinthe Verte
1/4 oz simple syrup
2 oz club soda
6 mint leaves
Gently muddle mint leaves in a shaker, then add absinthe, simple syrup, and ice. Shake vigorously 10–20 seconds, then pour into a Collins glass filled with crushed ice. Top with club soda, stir gently, and garnish with fresh mint.Recipe: classic, by way of Imbibe
Photo: Apartment Bartender -
ABSINTHE SUISSESSE
1/2 oz St. George Absinthe Verte
1/2 oz Herbsaint
1/4 oz white creme de menthe
1/4 oz orgeat
3/4 oz egg white
3/4 oz half & half
Vigorously shake all ingredients and pour over tightly packed crushed ice. Garnish with a sprig of fresh mint.Recipe: Variation by Virginia Miller & Zakai Arnowitz for Alba Ray’s, SF
Photo: New Revolution Media -
Dorflinger
2 oz gin (we prefer Botanivore)
1 oz St. George Absinthe Verte
1 dash orange bitters
Stir gin, absinthe, and bitters with ice until well chilled, then strain into a cocktail glass.Recipe: classic
Photo: St. George Spirits -
Sazerac Attack
2 oz bourbon
1/4 oz simple syrup
3 dashes Peychaud’s Bitters
1 dash Angostura Bitters
mist of St. George Absinthe Verte
Use an atomizer to season the inside of a rocks glass with absinthe, then add a large ice cube. Stir bourbon, simple syrup, and bitters with ice and then strain into the rocks glass. Garnish with a lemon peel.Recipe: Seth Tindle, Ovinté, Jacksonville, FL
Photo: Seth Tindle -
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Chrysanthemum
2 oz dry vermouth
1 oz Benedictine
1/4 oz St. George Absinthe Verte
Stir all ingredients with ice until well chilled, then strain into a chilled cocktail glass. Garnish with an orange twist.Recipe: a modern version of the Pre-Prohibition classic from Nick Caruana of The Straight Up
Photo: Nick Caruana -
The Dead Ringer
1 oz St. George Dry Rye Reposado Gin
1 oz Junipero Gin
3/4 oz Cocchi Sweet Vermouth di Torino
3/4 oz Campari
13 drops house orange bitters
Rinse: St. George Absinthe Verte
Stir, strain, and serve down in an absinthe-rinsed rocks glass. Garnish with the oil of a lemon peel expressed over the drink and discarded.
Recipe: Tyler Fry, The Violet Hour, Chicago
Photo: Tyler Fry -
Brunelle
1 1/2 oz fresh lemon juice
1/2 oz St. George Absinthe Verte
1 1/2 tsp. sugar
Shake all ingredients with ice. Strain into a chilled glass. (Variation: Add 1 oz gin—we recommend Botanivore for this one.)Recipe: classic (variation: Erik Ellestad, Savoy Stomp)
Photo: Nick Petrulakis, Drinks with Nick -
Famous Fizz
1 oz St. George Absinthe Verte
1 oz egg whites
1 oz strawberry/thyme shrub
1/2 oz cream
Double-shake all ingredients, then double-strain into a tall glass. Top with seltzer, then garnish with two dashes of Peychaud's Bitters, fresh strawberry, and thyme. Serve with a straw.Recipe: Aaron Gregory Smith and Brandon Josie for 15 Romolo, San Francisco, CA
Photo: Balthazar Digital Media -
THE ROOT OF ALL EVIL
1 oz St. George Absinthe Verte
2 oz artisanal root beer
Pour absinthe into a glass filled with ice, then top off with root beer. Gradually let louche, or stir gently until consistently cloudy.Recipe: St. George Spirits
Photo: St. George Spirits -
ABSINTHE GOD
1 1/2 oz St. George Absinthe Verte
1/2 oz fresh lemon juice
3/4 oz orgeat syrup
1 egg white
3 dashes Jerry Thomas Aromatic Bitters
Shake first four ingredients with ice, then strain into a chilled cocktail glass. Garnish with bitters.Recipe: Dwayne Clark, Peché, Austin
Photo: St. George Spirits -
ANGRY MULE
1 1/2 oz St. George Absinthe Verte
2 oz ginger beer
1 oz lemon juice
1/2 oz ginger liqueur
Stir absinthe, lemon juice, and ginger liqueur with ice, then strain into a Collins glass. Add ice, then top with ginger beer and stir gently.Recipe: Shaher Misif, Cantina, San Francisco
Photo: St. George Spirits -
DEATH IN THE AFTERNOON
1 1/2 oz St. George Absinthe Verte
4 oz chilled bubbly
Pour bubbly into a flute and top with absinthe.Recipe: Hemingway’s favorite!
Photo: St. George Spirits