Cocktails

Ingredients

1 Dash Grande Absente 138 Absinthe

1 Dash Angostura Bitters

1 1/2 oz Bespoken Dark Rum

1/2 oz Wray & Nephew Overproof 126 Rum

1/2 oz Freshly Squeezed Lime Juice

1/2 oz Liberandco Passionfruit Syrup

1/2 oz JDT Velvet Falernum

Garnish Cocktail Garnish Co Dehydrated Lime, Pineapple, Lemon, Maraschino Cherry, Flip Flops pick, Umbrella, SurfSideSips glass “bamboo” straw Preparation Add all but the garnishes to a cocktail shaker along with a small amount of pebble ice and whip shake until the pebble ice is gone. Double strain into a chilled Riedel highball (or tiki) over fresh pebble ice, then go to town garnishing it with CocktailGarnshCo Dehydrated fruit & a Maraschino Cherry. Finish with a SurfSideSips glass straw. By: Vincent Mangelli

Ingredients

25 oz Grande Absente

1.5 oz Rhubarb-Strawberry infused gin

25 oz extra bitter tonic

.75 oz fresh lemon

.5 oz Sage Infused

Shake vigorously in a shaker with ice, serve over crushed ice. Garnish with fresh rhubarb ribbon, strawberry & sage leaf By: Laura Pica

Ingredients

1oz Grande Absente

1oz Lime Juice

1oz Lemon Juice

0.50 Elderflower Syrup

5 mini chunks of pineapple

Muddle 5 pineapple chunks in shaker. Pour ingredients into the shaker. Shake and Strain into low-ball glass. Add ice and garnish with a pineapple cube and mint.

Ingredients

½ oz Pastis Henri Bardouin

½ bar-spoon Grand Absente

2oz Magellan Gin

1oz Cointreau

1oz Lemon Juice

Combine all the ingredients to a cocktail shaker with ice. Shake & fine strain into a chilled coupe. Garnish with a dehydrated lime wheel & edible butterfly. Created by Olivia Freer (@freerolivia) & Conor Bandall (@bugleybar) at Tara Rose (@tararosenyc)

Ingredients

.75 oz Absinthe Absente Refined

1.5 oz Del Maguey Vida Mezcal

.75 oz fresh lime

.75 oz Eucalyptus herbed agave syrup

3 drops Orange blossom water

Shake and double strain into a chilled coupe

Garnish with edible flowers

Add 1 cup of agave & 1.5 cups of water in a sauce pan and heat until simmering. Add a handful of fresh eucalyptus leaves and sage leaves (if you can’t find eucalyptus leaves, sage and rosemary work great) and simmer for 2 minutes before removing from heat. Keep herbs in mixture and let sit for 15 (the longer you let it sit, the more potent your syrup will be -but be careful not to over-steep or it can get slightly bitter). Double strain your syrup into a sealable container, let it cool and store in the fridge until ready to use. •Shake all ingredients in a tin Over ice and double strain into a chilled coupe glass. By: Laura Pica

Ingredients

3/4 oz Grande Absente

1 oz Magellan Gin

1 oz Hibiscus Syrup

Garnish: Raspberry & Blackberry

In a mixing glass add the 3 ingredients, add several large ice cube blocks to seal in the combined ingredients. Stir thoroughly no less than 45 seconds until condensation appears on the outside of your mixing glass. Strain the mix into a chilled short rocks glass holding a single large cube and garnish. By: @vincentmangelli

Ingredients

Dash Absinthe Grande Absente

0.75 ounce gin

0.75 ounce Lillet blanc

0.75 ounce dry orange liqueur

0.75 ounce freshly squeezed lemon juice

Rinse the inside of a chilled coupe with absinthe and discard the excess. Add the gin, Lillet blanc, orange liqueur and fresh lemon juice into a shaker with ice and shake. Double strain into the rinsed glass.

Ingredients

1.5 ounce Gin XII

0.75 ounce Domaine de Canton or other ginger liqueur

0.5 ounce Luxardo maraschino liqueur

1 ounce freshly squeezed lime

Dash absinthe Grande Absentwe

Rinse the inside of a chilled coupe with absinthe and discard the excess. Add the gin, fresh lime juice, Domaine de Canton, and Luxardo maraschino to a shaker with ice and shake. Double strain into rinsed glass. Garnish with amarena cherries.