19 Best Absinthe Cocktail Recipes

Absinthe might be bold, but it’s one of those spirits that can completely change a cocktail, for the better. Whether it’s just a rinse or a base spirit, absinthe brings a signature flavor that’s herbal, slightly bitter, and mysterious. I’ve always found it works best when balanced with citrus, sugar, or something effervescent.

If you’ve been curious about how to use that green bottle sitting on your shelf, this list is for you. From simple sippers to layered drinks worth the effort, these cocktails demonstrate how versatile and exciting absinthe can be when used in the right proportions. You don’t have to be a bartender to make any of these—I’ve tried them all at home and kept the ingredients and steps easy to follow.

Let’s get into some of the best absinthe cocktail recipes I’ve ever tasted.

1. Classic Sazerac

One of the original absinthe cocktails and a staple in my personal bar, the Sazerac is simple yet strong, and the absinthe rinse gives it a distinct edge.

Ingredients:

1. 2 oz rye whiskey
2. 1 sugar cube
3. 2 dashes Peychaud’s bitters
4. Absinthe (just a rinse)
5. Lemon peel

Steps:

1. Chill a glass and rinse it with absinthe; discard excess.
2. Muddle sugar and bitters in a separate glass.
3. Add rye whiskey and stir with ice.
4. Strain into the prepared glass.
5. Express lemon peel over the drink and drop it in.

2. Death in the Afternoon

This cocktail is dangerously easy to make. Just two ingredients, but the combo of absinthe and champagne is unlike anything else. It’s light, bubbly, and slowly kicks in.

Ingredients:

1. 1 oz absinthe
2. 4 oz chilled champagne

Steps:

1. Pour absinthe into a champagne flute.
2. Slowly top with chilled champagne.
3. Let it cloud up and enjoy as is.

3. Corpse Reviver No. 2

One of my favorite brunch cocktails. It’s tart, bright, and just a little funky from the absinthe rinse. A real eye-opener that lives up to the name.

Ingredients:

1. 3/4 oz gin
2. 3/4 oz Cointreau
3. 3/4 oz Lillet Blanc
4. 3/4 oz lemon juice
5. Absinthe (just a rinse)

Steps:

1. Rinse a coupe glass with absinthe and discard.
2. Shake all other ingredients with ice.
3. Strain into the glass.
4. Serve immediately.

4. Chrysanthemum

This one surprised me—it’s herbal and smooth, with a nice balance of dry and sweet notes. Great if you want something softer but still packed with flavor.

Ingredients:

1. 1 1/2 oz dry vermouth
2. 1 oz Bénédictine
3. 1/4 oz absinthe

Steps:

1. Stir all ingredients with ice until chilled.
2. Strain into a chilled coupe glass.
3. Garnish with a lemon twist.

5. Green Beast

If you’re looking for a refreshing way to sip absinthe in the summer, this is it. Cucumber, lime, and sugar mellow it out just enough. I usually serve this in a pitcher at get-togethers.

Ingredients:

1. 1 oz absinthe
2. 4 oz cold water
3. 1/2 oz fresh lime juice
4. 1/2 oz simple syrup
5. 3-4 slices of cucumber

Steps:

1. Muddle cucumber slices in a shaker.
2. Add lime juice, simple syrup, and absinthe.
3. Shake with ice and strain into a glass over fresh ice.
4. Top with water and stir.

6. Monkey Gland

I always thought this one had a weird name, but the taste makes up for it. It’s fruity, with just enough absinthe to kick it.

Ingredients:

1. 1 1/2 oz gin
2. 1 oz orange juice
3. 1 tsp grenadine
4. A few drops of absinthe

Steps:

1. Shake all ingredients with ice.
2. Strain into a chilled cocktail glass.
3. No garnish needed—sip and enjoy.

7. Obituary Cocktail

This one is for people who love a stiff drink. It’s like a dirty martini but with an absinthe twist. I usually reach for this when I want something bold.

Ingredients:

1. 2 oz gin
2. 1/4 oz dry vermouth
3. 1/4 oz absinthe

Steps:

1. Stir ingredients with ice.
2. Strain into a chilled martini or coupe glass.
3. Garnish with a lemon twist if you like.

8. Absinthe Frappe

Perfect on a hot day. This is an old-school cocktail that’s icy, minty, and a little sweet. Super easy and super satisfying.

Ingredients:

1. 1 1/2 oz absinthe
2. 1/2 oz simple syrup
3. Crushed ice
4. Mint sprig for garnish

Steps:

1. Shake absinthe and syrup with crushed ice.
2. Pour into a chilled glass.
3. Top with more crushed ice and garnish with mint.

9. Herbsaint Suissesse

Creamy, nutty, and unexpectedly smooth. It tastes like dessert in a glass, but with the absinthe flavor shining through.

Ingredients:

1. 1 oz absinthe or Herbsaint
2. 1 oz orgeat syrup
3. 1 oz heavy cream
4. 1 egg white (optional)

Steps:

1. Shake all ingredients without ice to combine.
2. Add ice and shake again.
3. Strain into a chilled glass.

10. Morning Glory Fizz

I first tried this one at brunch and was surprised at how well absinthe pairs with fizzy lemon. It’s tart, slightly creamy, and super light.

Ingredients:

1. 1 oz scotch
2. 1 oz absinthe
3. 1/2 oz lemon juice
4. 1/2 oz simple syrup
5. Club soda to top

Steps:

1. Shake everything except club soda with ice.
2. Strain into a highball glass with fresh ice.
3. Top with club soda and stir gently.

11. Jean Lafitte

Named after a pirate, and it feels like it. The mix of rum and absinthe is surprisingly smooth and spicy.

Ingredients:

1. 1 1/2 oz dark rum
2. 1/2 oz absinthe
3. 1/2 oz lime juice
4. 1/4 oz cinnamon syrup

Steps:

1. Shake all ingredients with ice.
2. Strain into a rocks glass over ice.
3. Garnish with a lime wedge or cinnamon stick.

12. Earthquake

Strong, sharp, and not for beginners. This mix of absinthe and brandy packs a punch.

Ingredients:

1. 1 oz absinthe
2. 1 oz brandy
3. 1 oz gin

Steps:

1. Stir all ingredients with ice.
2. Strain into a chilled martini glass.
3. No garnish—just brace yourself and sip slowly.

13. Fairy Godmother

A light, bubbly mix with a floral twist. Great for springtime sipping or something softer in the evening.

Ingredients:

1. 3/4 oz absinthe
2. 1/2 oz elderflower liqueur
3. 3 oz sparkling wine

Steps:

1. Add absinthe and elderflower liqueur to a flute.
2. Top with sparkling wine.
3. Stir gently and serve cold.

14. Necromancer

A modern twist on the Corpse Reviver. This one uses mezcal for a smoky depth and still keeps the citrus-absinthe balance.

Ingredients:

1. 1 oz mezcal
2. 1 oz Lillet Blanc
3. 1 oz lemon juice
4. 1/2 oz St. Germain
5. 1/4 oz absinthe

Steps:

1. Shake everything with ice.
2. Strain into a coupe glass.
3. Garnish with a lemon twist if you like.

15. Rattlesnake

Kind of like a whiskey sour, but that splash of absinthe makes it something special. It’s creamy, frothy, and sharp all at once.

Ingredients:

1. 2 oz rye whiskey
2. 3/4 oz lemon juice
3. 3/4 oz simple syrup
4. 1 egg white
5. Dash of absinthe

Steps:

1. Dry shake all ingredients to foam.
2. Add ice and shake again.
3. Strain into a coupe and let the foam settle.

16. Green Fairy Mule

A twist on the classic mule. Absinthe and ginger work surprisingly well together, and I love this one in a copper mug.

Ingredients:

1. 1 oz absinthe
2. 1/2 oz lime juice
3. Ginger beer to top
4. Mint sprig and lime wedge for garnish

Steps:

1. Add absinthe and lime juice to a copper mug with ice.
2. Top with ginger beer.
3. Garnish with mint and lime.

17. Smoke and Mirrors

A smoky, deep drink with just a whisper of absinthe. If you’re into peaty scotch, you’ll love this.

Ingredients:

1. 1 oz peated scotch
2. 1 oz sweet vermouth
3. 1/4 oz absinthe
4. 2 dashes of orange bitters

Steps:

1. Stir all ingredients with ice.
2. Strain into a rocks glass over one large cube.
3. Garnish with orange peel.

18. Widow’s Kiss with Absinthe

This drink is rich and spiced, and the absinthe brings out the depth of the herbal liqueurs.

Ingredients:

1. 1 oz apple brandy
2. 1/2 oz Bénédictine
3. 1/2 oz Yellow Chartreuse
4. 1 dash absinthe

Steps:

1. Stir all ingredients with ice.
2. Strain into a chilled glass.
3. Garnish with a cherry.

19. Bastille Smash

A summery mix of absinthe and fresh herbs. I found this one works great with lemon balm or basil if you don’t have mint.

Ingredients:

1. 1 oz absinthe
2. 1 oz lemon juice
3. 3/4 oz honey syrup
4. A handful of fresh herbs (mint, basil, lemon balm)

Steps:

1. Muddle herbs with lemon and syrup in a shaker.
2. Add absinthe and ice, shake well.
3. Double strain into a chilled glass.