Cocktails

Ingredients

15 ml of Absentroux

30 ml of Vodka Melon

20 ml of fresh lime juice

10 ml of aloe vera juice

15 ml of Liqueur d’Amandine

5 ml of basil syrup

4 slices of cucumber

1 teaspoon of ground cilantro

Mix in the shaker. Strain directly through a glass like "Rocks" or "Old Fashioned", on crushed ice. For decoration, 3 slices of cucumber, 1 sheet of fresh basil, some cilantro seeds and icing sugar. By: Old Child, bartender in Cartel Bar (Aix-en-Provence)

Ingredients

20ml Absenteroux

15ml Gentiane de Lure

25ml Haymans London Dry Gin

Stir and juelp strain over an ice sphere into a small rocks glass Garnish: spritz and drop a grapefruit peel By: Andy Stewart, Head Bartender of The Tippling House (Aberdeen)

Ingredients

20 ml of Absentroux

10 ml of Gentiane de Lure

40 ml of Cognac

In a mixing glass, served in a Old Fashion glass on ice with a lemon zest. By: Benjamin Nolf, Head barman at Jefrey's Bar (Paris)

Ingredients

70 ml Absentroux

30 ml Grapefruit juice

Cordial rasberry & rose

Top : Grapefruit & Rosemary Tonic London Essence

Live in a Tumbler filled with ice. Decorate with a zest of grapefruit wrapped around a sprig of rosemary. By: Benjamin Nolf, head bartender of Jefrey's Bar (Paris)

Ingredients

1 ½ oz Absentroux

2 oz Prosecco

2 oz Elderflower tonic water

Build the cocktail over ice in a white wine glass. Stir and garnish with a grapefruit slice and a sprig of thyme.

Ingredients

4 oz Absentroux

2 oz club soda

Dash of bitters

Orange slice

Combine ingredients over ice and stir.

Ingredients

4 oz Absentroux

2 oz Club soda

Slice of lemon

Sprig of fennel

Combine ingredients over ice and stir.

Ingredients

2 oz Absinthe Refined

4 oz tomato juice or Bloody Mary mix

1 oz lime juice

Shake and serve in a cocktail glass. Garnish with a lime.