In a lowball glass muddle the bitter and sugar then add the whiskey and stir to combine. Next take a chilled lowball glass and add the absinthe. Swirl the absinthe around the sides to coat the glass and discard any excess liquid. Pour in the liquid mixture and add a couple of ice cubes.Before serving it is recommended to wipe the rim of the glass with a lemon slice, which can then be dropped into ...

The original recipe for this amazing drink uses No. 3 Gin, Bols Apricot Brandy, Okanagan Spirits Taboo Absinthe and Moet & Chandon Brut Champagne. Combine the gin, brandy, sugar syrup and lemon juice over ice in a cocktail shaker, and shake until the outside of the cocktail shaker becomes frosted. Mist the glass with absinthe, then fine strain the mixture into the glass and top up with champagne. ...

Created by Danielle Tatarin of The Designer Cocktail Company, and featured in BC Liquor 'Taste' magazine under an article for signature wedding cocktails. In a cocktail shaker with ice, shake up the vodka, absinthe, coconut water syrup and the lemon bitters. Strain into a champagne flutre and top up with champagne. Garnish with some grated lemon zest. ...

Stir all ingredients in a mixing glass with ice. Strain into a cocktail glass and garnish with a cocktail cherry and lemon zest twist. ...

Muddle the mint leaves with a touch of the sugar syrup. Add the mixture into a mixing tin with the rest of the sugar syrup and the absinthe. Shake vigorously then strain into a ice filled rocks glass. Top up with a couple of dashes of soda water, garnish with a mint sprig, and serve. ...

Shake all ingredients in a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into brandy glass with ice. ...

Mix the ingredients except the soda in mixing glass filled with ice cubes. Stir well and strain into a lowball glass. Top up with the soda as required. ...

Shake all the ingredients without ice and then with ice. Double strain into a highball glass, top up with soda water as required, stir and serve. ...

There are several corpse reviver recipes floating around, but this one is considered by most to be the best-tasting. It was first published in Harry Craddock's infamous "Savoy Cocktail Book" in 1930. It's interesting to note that all of the corpse revivers were originally designed to be "hair-of-the-dog" drinks for the morning after! NOTE: If you don't already have ...

The Zombie is an exceptionally strong cocktail made of fruit juices and rum, so named for its perceived effects on the drinker. Put everything into a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a chimney glass. Add ice to fill. Garnish with a mint sprig. ...

Stir all the ingredients together in a mixing glass with ice. Strain into a chilled cocktail glass and serve. ...

First drink created by Jim Lindblad . Combining French aperitif & absinthe to Russian vodka Pour all ingredients except absinthe into a mixing glass ice. Stir well then strain into absinthe rinsed chilled cocktail glass. ...

Pour all ingredients into a shaker with ice. Shake well then strain into chilled cocktail glass. Be warned, this is very alcoholic and contains a large amount of alcohol! ...

One of the strongest shooters out there - around 64% ABV (when made with Galliano l'Autentico of 42.5% ABV and Pernod absinthe of 68% ABV). Be very careful with this one! Layer the spirits according to their alcohol content: the stronger - the higher. So from bottom to top, you'll have Galliano, absinthe, Stroh 80 rum. Before shooting it, be aware, that this one kicks hard your throat and ...

Mix the ingredients in a cocktail glass with plenty of cracked and non-cracked ice. Stir for at least 45 seconds, let it rest for a further 30 then add in some more cracked ice before stirring again. Strain into a chilled cocktail glass and garnish with a lemon twist. ...

Pour all ingredients into a mixing glass with ice cubes. Stir to cool and mix, before straining into a chilled cocktail glass. ...

The Vietnamese will all be in a festive mood celebrating what the locals call TET, the lunar New Year and it wouldn't be a New Year celebration without traditional food. Most Vietnamese are not privy to drinking during meals, but local beer is always the exception. The idea is to pack a punch for this festival is to demonstrate the traditional that we use to gather together during these days for ...

A cocktail devised by Robert Hess, in honor of Jerry Thomas, the classic American bartender. Add all the spirits with a couple of dashes of Angostura Bitter into a cocktail shaker with ice. Shake up and strain into a cocktail glass. ...

Use anise Absinthe and smokey single malt Scotch for intended flavour. Add all the ingredients into a mixing glass and stir well. Strain into a whisky glass and serve. ...

Spray the cocktail glass with some absinthe before strain. Is better than shake it with the other ingredients. Made by Walter Platta - Buenos Aires - Argentina. Shake the first three ingredients and the bitters with ice and strain into chilled and spray (see background info) cocktail glass. Garnish with a melon peel. ...