Tag: Absinthe

The Waldorf Cocktail

A true turn-of-the-century classic, the Waldorf Cocktail is a refined blend of rye whiskey, sweet vermouth and bitters, elevated by an aromatic absinthe rinse. Simple, elegant and unapologetically old-school, it’s the kind of cocktail that feels just as at home in a grand hotel bar as it does in your own living room.

The Rattlesnake Cocktail

The Rattlesnake Cocktail is my modern twist on a 1930s classic—silky, bright, and just a little dangerous. Barrel-proof rye brings bold depth, ginger simple syrup adds warmth and spice, and a touch of absinthe gives the drink its unmistakable bite. Shaken to a frothy finish and served in a chilled coupe, it’s a perfect balance of vintage elegance and contemporary craft.

Tuxedo No. 2 Cocktail

The Tuxedo No. 2 is a classic cocktail from the early 1900s, featuring gin, dry vermouth, maraschino liqueur, and orange bitters, with absinthe for rinsing. We love the complex flavors ideal for gin lovers seeking a refined drink.

Improved (Strawberry) Whiskey Cocktail

In the mid to late 1800s, “a cocktail” primarily consisted of liquor, sugar, and water. The Improved Whiskey cocktail added imports like maraschino liqueur or absinthe. The original recipe does not include strawberry simple syrup but can be substituted with other syrups. Serving it on the rocks balances the strong flavor.

A La Louisiane Cocktail

This cocktail, a variation of the Vieux Carré, features rye whiskey, sweet vermouth, Benedictine, absinthe, and Peychaud’s bitters. Stirred and strained, it is garnished with Luxardo cherries. The absinthe adds a distinctive touch.

Old School Sazerac Cocktail

The Sazerac is a classic cocktail originating from the 1800s, known as the official drink of New Orleans. It is typically served “up,” but the recipe can be personalized. This particular version includes sugar, bitters, rye whiskey, Cognac, absinthe, and a lemon peel garnish, with the option to add an ice cube.