Cocktails Featuring

Absinthe

  • dorflinger

    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

  • sazerackattack

    Sazerac Attack

    2 oz Breaking & Entering 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

  • crysanthemum

    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

  • dead-ringer

    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

    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

    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

  • 01 RootOfAllEvil

    THE ROOT OF ALL EVIL

    1 oz St. George Absinthe Verte
    2 oz artisanal root beer

    Pour absinthe into a rocks 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

  • 03-Absinthe_AbsintheGod

    ABSINTHE GOD

    1 ½ oz St. George Absinthe Verte
    ½ 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

  • 04-Absinthe_AngryMule

    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

  • 05-Absinthe_DeathInTheAfternoon

    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