Absinthe

Black licorice lovers, this drink’s for you.

Absinthe—which is higher proof and packed with warm flavors—makes any glass of bubbly feel even more special.

Cubist painter Pablo Picasso was also a prolific sculptor. And his little-known absinthe glass sculptures, currently at the MoMA, reveal what it was like to go to bars in 1914.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

This riff off the classic sazerac features wine instead of rye whiskey.

Spritzes use mixers and ice, so skip pricey Champagne.

To make a no-churn version, use 1 cup cream in the custard and whip an additional ¾ cup. After adding berries, fold whipped cream into the base, then freeze in a plastic-wrap-lined loaf pan, 6 hours or overnight.

These fillings would also work wrapped up in a tortilla or lavash.

Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine's Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.

On a steamy New Orleans street called Rue Royal, in the early 19th century, a descendant of escaped slaves assembled a surprising mix of ingredients to make a cocktail that would outlast fads, floods, and whatever else his town could dish out. Antoine Peychaud's original elixir was a combination of Cognac, from Sazerac de Forge et Fils in France, and bitters made by Peychaud himself. Today the cocktail has evolved into a sublime mixture of rye whiskey, absinthe, bitters, lemon peel, and a hint o
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A blend of two icons, the Sazeraquiri is greater than the sum of its parts.

Green and frothy in appearance, this gin, lime, and absinthe cocktail is a whimsical warm-weather drink.

Hailing from the historic New Orleans restaurant La Louisiane, this spiritous cocktail is a less-vaunted member of the Southern cocktail canon.

The classic Corpse Reviver #2 cocktail combines equal parts gin, orange liqueur, lemon juice, and Kina Lillet, an aperitif. It’s an easy drink for happy hour.

Inspired by a Sazerac, here's a super boozy, herbal-Scotchy drink that'll relax your shoulders, loosen your tongue, and clear your mind—basically, everything you need a stiff drink to do.

Basically, this is a Martini made intriguing by a splash of absinthe. If this ends up being your deathbed drink, you didn’t do too badly.

Corpse Revivers were once a category of drinks, what might now be categorized as "hair of the dog" cocktails. The most famous of these is the Corpse Reviver No. 2, of which Harry Craddock wrote in his 1930 Savoy Cocktail Book, "Four of these taken in quick succession will unrevive the corpse again." By the end of the twentieth century, No. 2 was the only Corpse Reviver anyone could remember, if in fact they knew any at all. In this variation on No. 2, absinthe replaces the gin, and St-Germain fills in for Lillet—a Corpse Reviver of the future.

Stephen Cole, bartender at The Barrelhouse Flat in Chicago, created this dressed-up take on the classic gin and tonic for our story Spring Cocktails Perfect for Brunch. While you should feel free to use your favorite gin, for this absinthe-laced cocktail, Cole suggests trying Hayman's Old Tom Gin, which is slightly sweeter than more traditional English dry gin.

Now the official cocktail of New Orleans, this spicy, heady concoction was the creation of a Creole apothecary named Peychaud whose medicinal tinctures became after-hours cocktails with the addition of whiskey and sugar.