| Absinthe Frappé | ||
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| This classic cocktail is herbaceous and refreshing thanks to its base spirit, anisette, soda water, crushed ice, and a mint garnish. | ||
| Absinthe Old Fashioned | ||
| Invented by bartender Doug Petry of Rye in Louisville, Kentucky, this cocktail truly stretches the boundaries of its namesake. While it presents a soft color palette (reddish Peychaud’s bitters floated atop milky white absinthe), the Absinthe Old-Fashioned packs a punch. If you didn’t already have enough reasons to make a pilgrimage to Kentucky and explore its cocktail scene, this one alone is worth the trip. | ||
| Chrysanthemum | ||
| Chrysanthemum appears in Hugo R. Ensslin's 1917 Recipes for Mixed Drinks (and may well have been in his 1916 First Edition). | ||
| Cocktail Categories | ||
| The world of cocktails comprises numerous different cocktail families, each family having its own surname, distinctive traits, genetics and history. Some of these cocktail families are forgotten and facing extinction while others, such as the Daiquiri, Sour and Colada dynasties, are better known now than when they were first conceived. Follows the 36 families which populate the world of cocktails. While not advocating that every cocktail should be pigeonholed under one of the following headings – history/rules should not be allowed to stifle creativity – these cocktail family names do give an indication to the drinker the style of cocktail they are ordering. Consequently, if a cocktail carries one of the following family names, then its ingredients, serving vessel and style should reflect the traits suggested by that name. |
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| Corpse Reviver #2 | ||
| The Corpse Reviver No. 2 is a pre-Prohibition cocktail that was originally consumed in the morning, but tastes delicious any time of the day. | ||
| Corpse Reviver #2a | ||
| The Corpse Reviver No. 2a is a riff on the Corpse Reviver No. 2 cocktail that was originally consumed in the morning, but tastes delicious any time of the day. | ||
| Corpse Reviver #Blue | ||
| The Corpse Reviver No. Blue is a modern riff on the Corpse Reviver No. 2 cocktail that was originally consumed in the morning, but tastes delicious any time of the day. | ||
| Death in the Afternoon | ||
| Champion drinker Ernest Hemingway invented the Death in the Afternoon cocktail. It’s a potent pairing of absinthe and Champagne. | ||
| Doctor Funk | ||
| Created by Don Beach in the early 1950s at his The Don The Beachcomber restaurant in Palm Springs, this drink is named after Doctor Bernard Funk who was Robert Louis Stevenson's physician in Samoa. The good doctor is said to have concocted and prescribed an absinthe laced limeade so inspiring this cocktail. | ||
| French Pearl | ||
| The French Pearl was created by Audrey Saunders in 2006 for the Pegu Club in New York City. This drink was created as a tribute to the Beaux-Arts Neoclassical architectural movement of the late 1800's in France. In this era it was very common and quite fashionable to sip Pastis (Anise Liqueur without the Wormwood) and the cocktail takes it's name from the visual opacity of the drink. This effect is referred to as "Louching" which occurs naturally when any anise liqueur meets water. This brings me to a small note on my execution of this cocktail: I took some liberties in it's creation, firstly the original calls for .25oz (7.5ml) Pernod Pastis ( This is the original White label Pernod) I used the Pernod Absinthe Superior which is now available after the 2007 repeal of the dumb law banning Absinthe in the US. I used an atomizer to wash the glass with Absinthe as it is much more aromatic and you get a better more even note of Anise. | ||
| Greta Garbo #1 | ||
| The origins of this cocktail are unknown but it is named after the Swedish film actress and Hollywood star. Born Greta Lovisa Gustafsson on the 18th September 1905, Greta Garbo received three Academy Award nominations for Best Actress and an honorary one in 1954. She was ranked the fifth greatest female star of all time by the American Film Institute in 1999, behind Katharine Hepburn, Bette Davis, Audrey Hepburn, and Ingrid Bergman. |
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| Improved Whiskey Cocktail | ||
| The Whiskey Cocktail, along with this Improved version appeared in Jerry Thomas's 1876 The Bar-tender's Guide. The book also includes "Improved" versions of the Brandy Cocktail, and Gin Cocktail which are all what we today call Old Fashioned cocktails. In the words of Jerry Thomas, they have been "improved by moistening the edge of the cocktail glass with a piece of lemon." Such "improved" American cocktails from the period are also distinguished by using European ingredients, particularly maraschino liqueur and/or absinthe. | ||
| La Louisiane | ||
| The La Louisiane is a classic New Orleans cocktail with a rich history dating back to the 19th century. It is a rye-based Sweet Manhattan made even sweeter with herbal Bénédictine liqueur and bittered with Peychaud's and absinthe. | ||
| Millionaire Cocktail #1 | ||
| Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book. Craddock also lists a "Millionaire Cocktail (No.2)" as follows: | ||
| Millionaire Royal | ||
| In his 1948 The Fine Art of Mixing Drinks, David Embury's says "At some bars a drink served under the name of "Millionaire" which consists of lime juice, slow gin, and Apricot Liqueur, with a few dashes of Jamaica rum. Since the sloe gin, which is a liqueur, predominates in this drink, I do not regard it as a true cocktail." Embury is more complimentary of what he calls a "Millionaire Royal", proclaiming it to be "a very satisfactory drink." | ||
| Momisette | ||
| The Momisette is a sparkling blend of pastis and orgeat served over ice. It’s easy to make and tastes great on a warm day. | ||
| The Monkey Gland | ||
| Created in the late 1920s by Harry MacElhone at his Harry's New York Bar in Paris, France. The Monkey Gland takes its name from the work of Dr Serge Voronoff who, convinced that testosterone was vital to a long and healthy life, transplanted monkey testicles onto elderly Frenchmen. The "Monkey's Gland Cocktail" first appears in MacElhone's 1922 Harry's ABC of Mixing Cocktails. In his 1923 edition, he specifies the recipe as "1 dash Absinthe, 1 teaspoonful of Grenadine, ½ Orange Juice, ½ Gordon Gin. Shake well, and strain into a cocktail glass. (Invented by the Author and deriving its name from Voronoff's experiments in rejuvenation.)." |
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| Morning Glory Fizz | ||
| This classic, sour and aromatic cocktail is traditionally considered a morning after a pick-me-up. Want to make the perfect Gin Fizz? It's all in the shake. | ||
| The Murderer’s Cocktail | ||
| This is an Anders original cocktail. | ||
| Neptune's Wrath | ||
| Adapted from a recipe created circa 2007 by Toby Maloney at The Violet Hour in Chicago. The foaming surface, green hue of the absinthe and flaming Chartreuse represents Neptune expressing his fury with a dangerously rough sea. | ||
| Pan American Clipper | ||
| Pan American Airways, “Pan Am” for short, was at one point the epitome of style for jet-setting travelers, so it’s no surprise that its eponymous cocktail is equally fabulous. A mixture of apple brandy, lime juice, grenadine, and absinthe, the bright-hued sour dates to 1939, when prolific cocktail writer and world traveler Charles H. Baker included the recipe in The Gentleman’s Companion. Baker had settled down in Coconut Grove, Florida, near Pan Am’s first international airport; in his seminal book, he wrote that the recipe came “from the notebook of one of our pilot friends who—when off duty—may seek one.” | ||
| Plum Island | ||
| Named for an island in Green Bay, this was created by Anders Ericson. | ||
| Pousse Café | ||
| Pousse Café is a style of drink that has many layers (typically between three and seven). When made properly they're absolutely beautiful, but they require time, patience, and a steady hand. For this reason they aren't popular among most bartenders - it's a quick way to find yourself in the weeds! However, if you're curious and wanting to try your hand at it, this is a fun way to explore new flavor combinations! There are some things to keep in mind. You want to have an idea of each ingredients' density (heavier ingredients fall to the bottom), and consider the drink's evolution of flavors as you sip your way through it. That's not to say you can't shoot your Pousse Cafés, but the more layers, the muddier the shot will be. Patience is a virtue. The Pousse Café is both the test and the reward. | ||
| Psycho Killer | ||
| White cacao and banana liqueur balance the dry, bitter duo of cocoa nibs and Campari in this elegant Irish whiskey cocktail from The Dead Rabbit. | ||
| Quarter Century | ||
| This is an Anders Erickson original cocktail created for New Year's Day, 2025. | ||
| Remember the Maine | ||
| If you like a Rye Manhattan, you’ll love this historic variation that adds cherry liqueur and a bit of absinthe. | ||
| Sazerac | ||
| The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy. | ||
| Seasonal Affective Disorder (S.A.D.) | ||
| This is an Anders original cocktail. | ||
| Stinger | ||
| Feel the sweet sting of cognac and crème de menthe with the Stinger, a classic high-society cocktail from the pre-Prohibition era. | ||
| Zombie | ||
| Discover your new favorite cocktail recipe or learn how to make a classic drink—like the Old Fashioned, mojito, or White Russian—right at home. | ||
Cocktail Recipes