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Absinthe Cocktails

While France and much of the rest of Europe were embracing the Green Fairy in the early 1800s, America was dabbling in new and exciting ways to enjoy spirits: cocktails! Absinthe makes a wonderful drink on its own, but old bar books such as the Old Waldorf-Astoria Bar Book (1933) and the Savoy Bar Book (1930) also give hundreds of recipes where it was used in a whole array of classic cocktails.

Most early cocktails call for only a dash or a splash of absinthe, yet still achieve a remarkable change in fullness and smoothness; the same drink without the absinthe is like a soup without salt. Absinthe really ties a drink together.

We've collected a few of the best classic, historical absinthe recipes from the era as well as some modern creations we hope you'll enjoy.

MEPHISTO

This cocktail is the offspring of a torrid Montparnasse affair between a Perfect* Martini and a Smoky Martini.

The aptly-named Mephisto is subtle, mysterious and elegant. The absinthe flavor is there, but subtle, as is the Scotch whisky. These flavors hide in the shadows, just out of reach, but their looming mystery ties the cocktail together with whispers of fairy.

The Mephisto is a classic style cocktail that exemplifies the blending capability of Marteau absinthe.

2 1⁄2 oz London Dry Gin
1⁄2 oz Sweet Vermouth
1⁄2 oz Dry Vermouth
2 dashes orange bitters

1 barspoon each: Marteau Absinthe, simple syrup and a smokey Scotch Whisky

Stir all in well-iced tumbler, strain into chilled cocktail glass, garnish with lemon twist.

* A "Dry Martini" calls for only dry vermouth and dry gin, hence the name; a Perfect Martini calls for equal parts dry and sweet vermouth.

Modern Cocktails

CINNABAR

• 1 oz Ginger Liqueur
• 2 oz Sweet Vermouth
• 1⁄4 oz fresh lime juice
• 2 - 3 dashes Marteau
• 1-2 dashes Peychaud's Bitters

Shake and strain into an iced filled Collins glass, top with tonic.

ODALISQUE

• 2 oz Cognac
• 1 oz Ginger Liqueur
• 1 oz Mavrodaphne (Achaia-Clauss)
• 2-3 dashes Marteau

• 1 dash orange flower water

Stir and strain into chilled cocktail glass.

REUBEN

Add to iced Collins glass:
• 2 oz Bourbon
• 2 oz Sweet Vermouth
• 1⁄2 oz Marteau
• 2 dashes orange bitters
• 1 tsp grenadine

Top with soda water.

LORD BUCKLEY

Add to iced Collins glass:
• 2 oz Dry Vermouth
• 1⁄2 oz Cassis
• 1/2 oz Marteau
• 2 dashes orange bitters

Top with tonic water.

IMPERIAL TOPAZ NO. 2

• 1 oz Light Rum
• 2 oz fresh Pineapple Juice
• 1⁄4 oz Marteau
• 2 - 3 dashes of Peychaud's Bitters
• Dash of Orange Flower Water
• Simple syrup, to taste (or not)

Shake and strain into frosted cocktail glass.

L'AMOUR en FUITE

• 1 1⁄2 oz Plymouth gin
• 3⁄4 oz Lillet
• 1⁄4 oz St .Germain Elderflower Liqueur
• Marteau rinse

Add to iced mixing glass, stir, and strain into an absinthe-rinsed cocktail glass.

by Jamie Boudreau

MARTEAU FRAPPÉ

• 1 oz Marteau
• 1 oz Cointreau
• 3 oz Cold water

Add ingredients to ice-filled shaker and shake vigorously until the outside of the shaker is thoroughly frosted. Strain into a small tumbler filled with crushed ice. Serve with short straw.

SALUT SOLEIL

• 1 oz Gold Rum
• 1⁄4 oz Marteau
• 1⁄4 oz Cointreau
• 1⁄4 oz Creme de Noyaux

Add to 1 cup of freshly brewed coffee. Enjoy.

The Classics

SAZERAC

The most famous absinthe cocktail in the world.

• 2 1⁄2 oz Rye Whiskey
• 1 sugar cube and 1 tsp water, muddled
(or 1 tsp of simple syrup)
• 3 or 4 dashes of Peychaud's Bitters (no substitutions)
• A splash of Marteau

Add all but the Marteau to a mixing glass with ice and stir until until well-chilled.

Rinse a chilled Old Fashioned (or "rocks") glass with Marteau and empty excess, keeping just enough to coat the inside of the glass. Strain whiskey into chilled glass; garnish with a lemon twist.

COCKTAIL á la LOUISIANE

An excellent companion to the Sazerac.

• 3⁄4 oz Rye Whiskey
• 3⁄4 oz Benedictine
• 3⁄4 oz Sweet Vermouth
• 3 dashes Marteau
• 3 dashes Peychaud's Bitters