Drinks Spirits Not Sure How to Use Absinthe? Start With These 5 Drinks This iconic liqueur is more versatile than you might think. By Oset Babür-Winter Oset Babür-Winter Title: Senior Drinks Editor, Food & WineLocation: New York CityExperience: Oset Babür-Winter has completed the Wine and Spirits Education Trust's (WSET) Level 3 Award in wines and was previously the magazine's associate culture editor, where she edited Obsessions. Food & Wine's Editorial Guidelines Updated on June 28, 2023 Photo: Matt Taylor-Gross / Food Styling by Lucy Simon There's no denying that absinthe has a complicated reputation. This pale green liqueur is highly alcoholic (you might hear it referred to as being overproof, which means it clocks in at an ABV over 50%) and was used invented as a cure for various ailments back in the 18th century. Nowadays, small quantities of absinthe add herbaceous, anise flavors to classic cocktails like the Corpse Reviver and the classic Sazerac, but bartenders are also exploring the storied liqueur's more playful side through recipes, like the Absinthe Milkshake from Peche, in Austin. Read on for five of our editors' favorite cocktails that call for absinthe. 01 of 05 Absinthe Milkshake Matt Taylor-Gross / Food Styling by Lucy Simon If you can make your own vanilla ice cream for this, do so. If you live in Texas and have access to Blue Bell, that’ll be the next best thing. Otherwise, it’ll still be great, but for the best results, make sure to use a vanilla with a strong vanilla bean flavoring. Get the recipe 02 of 05 Corpse Reviver Matt Taylor-Gross / Food Styling by Oset Babür-Winter Like many Prohibition and pre-Prohibition cocktails, the Corpse Reviver is composed of mostly spirits that are artfully mixed together in harmony. While just a dash of absinthe is used, it gives this cocktail an extra hit of herbaceous aroma. Get the Recipe 03 of 05 Sazerac Matt Taylor-Gross / Food Styling by Lucy Simon This story behind the Sazerac, a largely unassuming brown-ish drink garnished with a simple lemon peel, will surprise you. In fact, this cocktail has its own State Senate bill, and its history is rife with controversial origin stories. Composed of rye whiskey, cognac, bitters, absinthe, and a bit of sugar, this potent cocktail has an herbal sweetness with a strong backbone of whiskey. Get the Recipe 04 of 05 Turf Club Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Unlike a Martini, which traditionally leans on dry gin and vermouth, the Turf Club cocktail is slightly sweet from the addition of maraschino liqueur, an aromatic liqueur distilled from cherries. This recipe from Brooklyn's retro mainstay Gage & Tollner leans on sweet and fresh orange to balance the juniper-forward gin. When the orange slice is expressed and stirred in the mixing glass, it adds a bit of sweet juice and a welcome of bitterness from the rind. Double straining the cocktail through a fine mesh sieve will produce a gorgeous, clarified drink. get the recipe 05 of 05 Last Broadcast © Lucas Allen L.A. mixologist Tina Ross has been tinkering with this drink for years. She makes the rendition here with the nicely bitter aperitif Cynar. “Each time I make a new version, people say, ‘Don’t change it!’ — but I do, and they love it.” Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit