PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Bombay gin o ½ ounce light Crème de Cacao o ½ ounce Lillet Blanc o ¼ ounce fresh lemon juice Garnish o lemon peel Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with lemon peel. Remarks: This is a cocktail with a noble history. The Crème de Cacao suggests that it would be good after dinner. Something to sip in the dining car as you watch the landscape fly

PH factor:  8.5 Recipe Ingredients: Cocktail       o ¼ ounce Pernod Absinthe Supérieure o 2 ounces 1800 Silver tequila o ¾ ounce light Crème de Cacao o ¾ ounce fresh lemon juice Garnish o lemon peel Method: 1. Swirl absinthe to coat the inside of a chilled cocktail glass and discard the excess. 2. Shake remaining cocktail ingredients over ice. 3. Serve up in the prepared glass. 4. Garnish with lemon peel. Remarks: The taste of this cocktail is not easy t

PH factor:  10 Recipe Ingredients: Cocktail o ½ ounce Pernod Absinthe Supérieure o ½ ounce white Crème de Menthe o ½ ounce Sambuca o ¼ ounce orgeat syrup o 1 ounce cream o 1 egg white Garnish o freshly ground nutmeg Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again to chill. 3. Strain into a cocktail glass. 4. Garnish with nutmeg. Remarks: October 7, 1910. A date that will live in infamy. That was the date the Swiss banned Ab

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Johnnie Walker Black Label scotch o 1 bar spoon Pernod Absinthe Supérieure o ½ ounce Honey Syrup (see: Syrups etc.) o Martinelli's Sparkling Cider Garnish o dried apple slice Method: 1. Shake cocktail ingredients except cider over ice. 2. Serve up in a cocktail glass. 3. Top with cider. 4. Garnish with a dried apple slice. Remarks: Be careful with the absinthe. A scant bar spoon is plenty. When

PH factor:  8.5 Recipe Ingredients: Cocktail o ¼ ounce Pernod Absinthe Supérieure o 2 ½ ounces Heaven’s Door Straight Rye whiskey o ¼ ounce green Chartreuse o 1 dash Hella Citrus bitters or to taste Garnish         o lemon twist Method: 1. Swirl absinthe in a cocktail glass and discard the excess. 2. Stir cocktail ingredients over ice in a mixing glass. 3. Serve up in the prepared glass. 4. Garnish with a lemon twist. Remarks: This is a Sazerac o

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 sugar cube o 1 dash Pernod Absinthe Supérieure o champagne o ½ ounce Remy Martin VSOP cognac Garnish o lemon twist Method: 1. Place sugar cube in a martini or cocktail glass and drip absinthe onto it. 2. Top with champagne. 3. Float cognac on top of the cocktail. 4. Garnish with lemon twist. Remarks: We used an eyedropper to measure six drops of absinthe and found that it dominated the drink. On your he

PH factor:  9.0 Recipe Ingredients: Cocktail o ¼ ounce Pernod Absinthe Supérieure o 2 ½ ounces Amontillado sherry o ¾ ounce yellow Chartreuse o ½ ounce Schladerer Edel-Kirsch o 2 dashes Peychaud’s bitters Method: 1. Swirl absinthe to coat the inside of a cocktail glass and discard the excess. 2. Stir remaining cocktail ingredients over ice in a mixing glass. 3. Serve up in the prepared glass. Remarks: Derived from a 1903 recipe for the Glee Club cockta

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Lillet Blanc o 1 ounce Bénédictine D.O.M. o 1 dash of Pernod Absinthe Supérieure Garnish o orange twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with a orange twist. Remarks: This is smooth and flavorful. As with all drinks with absinthe, remember a dash is not a splash. . . .

0 PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Hennessy VS cognac o 2 ounces Lillet Blanc o ¼ ounce Pernod Absinthe Supérieure Garnish o orange peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Strain into a cocktail glass. 3. Express orange peel over the glass and drop the peel into the glass for garnish. Remarks: This is a pleasant surprise. A bright tasting cocktail that goes down easily and will have you asking, “Please

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ounce Crown Royal o ¾ ounce Bénédictine D.O.M. o ¾ ounce Lillet Rouge o 1 dash Pernod Absinthe Supérieure o 1 dash Peychaud’s bitters or to taste Garnish o lemon twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with a lemon twist. Remarks: Once the house cocktail for the Restaurant de la Louisiane. The mix of whiskey, sweet vermouth, and

PH factor:  8.5 Recipe Ingredients: Cocktail o 4 ½ ounces champagne o 1 ½ ounces Pernod Absinthe Supérieure Method: 1. Pour absinthe into a flute or coupe glass. 2. Add champagne. Remarks: An ingredient list and a recipe as terse as any of the writings of the man credited with its creation. Simple though it may seem the end result is a classic. Hemingway's novel of the same name actually came out years after the cocktail. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Bombay gin o ½ ounce Lillet Blanc o 1 tablespoon Pernod Absinthe Supérieure o ½ ounce Triple Sec o 4 ounces fresh orange juice o 1 dash Hella Orange bitters Garnish o orange slice Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with orange slice. Remarks: : Not a new cocktail. This recipe is in the Savoy Cocktail Book of 1930. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o ¼ ounce Pernod Absinthe Supérieure o 1 ounce Bombay Sapphire gin o 1 ounce Lillet Blanc o 1 ounce Amontillado sherry o ¼ ounce Pierre Farrand Dry Curaçao Garnish o lemon twist Method: 1. Swirl absinthe in chilled Old Fashioned glass and discard the excess. 2. Stir remaining cocktail ingredients over ice in a mixing glass. 3. Strain mixture into the prepared glass. 4. Serve either up or over a single l

PH factor:  9.0 Recipe Ingredients: Cocktail       o ¼ ounce Pernod Absinthe Supérieure o 2 ounces 1800 Añejo tequila o ½ ounce light Crème de Cacao o 1 dash Angostura bitters or to taste Garnish o orange twist Method: 1. Swirl absinthe in chilled cocktail glass and discard the excess. 2. Stir remaining cocktail ingredients over ice in a mixing glass. 3. Strain into the prepared glass. 4. Garnish with orange twist. Remarks: We were a little divided on

PH factor:  9.0 Recipe Ingredients: Cocktail o ¼ ounce Pernod Absinthe Supérieure o 2 ounces Johnnie Walker Black Label scotch o 1 ounce Lillet Blanc o 1 dash Peychaud’s bitters or to taste Method: 1. Swirl absinthe in chilled martini glass and discard the excess. 2. Stir remaining cocktail ingredients over ice in a mixing glass. 3. Serve up in the prepared glass. Remarks: This is an unusual assortment of ingredients that produce an unusually good cocktai

PH factor:  9.0 Recipe Ingredients: Cocktail o ¼ ounce Pernod Absinthe Supérieure o 2 ounces Flor de Caña Extra Seco rum o ¾ ounce Luxardo maraschino o 1 ounce fresh lime juice o ½ ounce Simple Syrup (see: Syrups etc.) Garnish o 1 star anise Method: 1. Swirl absinthe in chilled cocktail glass and discard the excess. 2. Shake remaining cocktail ingredients over ice. 3. Serve up in the prepared glass. 4. Garnish with star anise. Remarks: In the m

PH factor:  9.5 Recipe Ingredients: Cocktail o ¼ ounce Pernod Absinthe Supérieure o 1 teaspoon fresh ginger o 1 ½ ounces Finlandia vodka o 1 ounce Lillet Blanc o 1 teaspoon grenadine o 1 dash champagne vinegar Method: 1. Swirl absinthe to coat the inside of a cocktail glass and discard the excess. 2. Muddle ginger in cocktail shaker. 3. Add ice and remaining cocktail ingredients and shake to chill well. 4. Fine strain into the prepared glass. Remar

PH factor:  8.0 Recipe Ingredients: Cocktail o ¼ ounce Pernod Absinthe Supérieure o 1 ounce Amontillado sherry o 1 ounce Lillet Blanc o 1 bar spoon Lillet Rouge o 4 dashes Angostura bitters Garnish o orange peel Method: 1. Swirl absinthe in chilled cocktail glass and discard the excess. 2. Stir remaining cocktail ingredients over ice in a mixing glass. 3. Strain into the prepared glass. 4. Garnish with orange peel. Remarks: Oft times different is

PH factor:  9.5 Recipe Ingredients: Cocktail o 2 ounces Wray & Nephew White Overproof rum o ¼ ounce Pernod Absinthe Supérieure o 1 ounce Lime Cordial (see: Syrups etc.) o ½ ounce fresh lime juice o 1 pinch of sea salt Garnish o mint sprig Method: 1. Swirl absinthe to coat the inside of an Old Fashioned glass and discard the excess. 2. Add ice to the glass and set it aside. 3. Shake remaining cocktail ingredients over ice. 4. Strain into the prepa

PH factor:  9.0 Recipe Ingredients: Cocktail o ¼ ounce Pernod Absinthe Supérieure o 2 ounces Crown Royal o 1 ounce Lillet Rouge o 1 teaspoon Schladerer Edel-Kirsch liqueur Method: 1. Swirl absinthe to coat the inside of a cocktail glass and discard excess. 2. Stir remaining cocktail ingredients over ice in a mixing glass. 3. Serve up in the prepared glass. Remarks: This is similar to the Remember the Maine cocktail. Notably the bitters have been omitted. We

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Bombay Sapphire gin o 1 ounce Lillet Blanc o ½ ounce Pernod Absinthe Supérieure o 1 dash The Cocktail Experiment Lavender Bitters Garnish o lemon peel Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with lemon peel. Remarks: Q: What do you get when you mix absinthe, gin, Lillet, and lavender? A: One really good cocktail. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o ¼ ounce Pernod Absinthe Supérieure o 2 ounces Bombay Sapphire gin o 1 ounce fresh orange juice o ¼ ounce grenadine Garnish o orange slice Method: 1. Swirl absinthe to coat the inside of a cocktail glass and discard excess. 2. Shake remaining cocktail ingredients over ice and strain into the prepared glass. 3. Garnish with orange slice. Remarks: A Harry McElhone pre-Viagra era cocktail that is inspired by the S

PH factor:  9.5 Recipe Ingredients: Cocktail o ¼ ounce Pernod Absinthe Supérieure o 2 ounces Remy Martin VSOP cognac o ½ ounce Grand Marnier o 1 dash Angostura bitters o 1 teaspoon Simple Syrup (see: Syrups etc.) o 2 ounces champagne Garnish o lemon twist Method: 1. Swirl absinthe in an Old Fashioned glass to coat the glass and discard the excess. 2. Add ice to the glass and set it aside. 3. Stir remaining cocktail ingredients except champagne over i

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Woodford Reserve bourbon o 1 ounce Lillet Rouge o 1 dash Pernod Absinthe Supérieure Garnish o lemon peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Strain into an ice-filled Old Fashioned glass. 3. Garnish with a lemon peel. Remarks: Presumably named for the town that was named for the area’s original residents. We also tested this with Sambuca. IOHO, it is more interesting with