ABSINTHE COCKTAIL
Glass: Martini
Garnish: Mint leaf
Method: Shake all ingredients with ice and fine strain into chilled glass.
1 shot La Fée Parisienne (68%) absinthe
1 shot Chilled mineral water
¼ shot Sugar syrup (2 sugar to 1 water)
Variant: If grenadine (pomegranate syrup) is
substituted for the sugar syrup this becomes a
Tomate.
Origin: Dr. Ordinaire perfected his recipe for
absinthe in 1792 and from day one it required the
addition of water and sugar to make it palatable.
Comment: Absinthe tamed and served up. 
ABSINTHE DROP
Glass: Old-fashioned
Garnish: None
Method: Stir all ingredients and strain into ice-filled glass.
1 shot La Fée Parisienne (68%) absinthe
¼ shot Marie Brizard anisette liqueur
2 shots Chilled mineral water
Comment: A fix for aniseed addicts.
Origin: Vintage cocktail of unknown origin 
ABSINTHE FRAPPÉ
Glass: Old-fashioned
Garnish: Mint sprig
Method: Shake all ingredients with ice and fine strain into glass filled with
crushed ice. Churn (stir) and serve with straws.
1½ shots La Fée Parisienne (68%) absinthe
½ shot Marie Brizard anisette liqueur
1½ shots Chilled mineral water
¼ shot Sugar syrup (2 sugar to 1 water)
Origin: Created in 1874 by Cayetano Ferrer at
Aleix's Coffee hOuse, New Orleans, which consequently
became known as The Absinthe Room.
Today the establishment is fittingly known as The
Old Absinthe House.
Comment: Aniseed and the fire of absinthe are
moderated by sugar and ice but still a dangerous
combination.
ABSINTHE SUISESSE
Glass: Old-fashioned
Garnish: Mint sprig
Method:Shake all ingredients with ice and strain into glass filled with crushed ice.
1 shot La Fée Parisienne (68%) absinthe
½ shot Almond (orgeat) syrup
1 fresh Egg white
½ shot Double (heavy) cream
½ shot Milk
Origin: New Orleans 1930s.
Variant: Also spelt ‘Suissesse' and sometimes made
with absinthe, vermouth, sugar, crème de menthe and
egg white shaken and topped with sparkling water.
Comment: Absinthe smoothed with cream and
sweet almond. 
BOHEMIAN MULE
Glass: Collins
Garnish: Lime wedge
Method: Pour all ingredients into ice-filled glass and lightly stir.
1 shot La Fée Parisienne (68%) absinthe
½ shot Freshly squeezed lime juice
Top up with Ginger beer
Comment: Ginger beer and the length of this drink
tame the absinthe within but its presence is evident.
Origin: Created in 1990s by Giovanni Burdi,
London, England. 
DEMPSEY
Glass: Martini
Garnish: Maraschino cherry
Method: Shake all ingredients with ice and fine strain into chilled glass.
1½ shots Tanqueray London dry gin
1½ shots Boulard Grand Solage calvados
1/8 shot La Fée Parisienne (68%) absinthe
½ shot Pomegranate (grenadine) syrup
Origin: A vintage cocktail of unknown origins.
Comment: Just on the right side of sweet but as
hard as nails.
GRAND SAZERAC
Glass: Old-fashioned
Method: Pour absinthe into ice-filled glass and top with water. Leave the
mixture to stand in the glass. Separately, shake liqueur, bourbon and bitters
with ice. Finally discard contents of absinthe-coated glass and fine strain
contents of shaker into absinthe washed glass. (Note that there is no ice in
the finished drink.)
½ shot La Fée Parisienne (68%) absinthe
Top up with Chilled mineral water
1½ shots Grand Marnier liqueur
1½ shots Bulleit bourbon whiskey
2 dashes Angostura aromatic bitters
3 dashes Peychaud's aromatic bitters
Origin: Created in 2004 by Yours Truly.
Comment: An orange twist on the classic Sazerac. 
IN-SEINE
Glass: Martini
Garnish: 3 grapes on stick (or rubber ear if you have one to hand)
Method: Shake all ingredients with ice and fine strain into chilled glass.
1 shot Courvoisier V.S.O.P. cognac
1 shot Bulleit bourbon whiskey
1 shot St-Germain elderflower liqueur
1/8 shot La Fée Parisienne (68%) absinthe
½ fresh Egg white
Origin: Created in 2006 by Simon Difford at The
Cabinet Room, London, England. The name
references the fact that St-Germain is a district of
Paris on the left bank of the River Seine and
absinthe was banned in Paris, partly because it was
believed to induce insanity.
Comment: Elderflower liqueur mellows and
boosts floral notes in the cognac with the merest
dash of absinthe dries and adds a robust hint of
aniseed. 
JUDGEMENT DAY
Glass: Martini/Coupette
Garnish: Spray of Pimento Dram
Method: Shake with ice and fine strain into chilled glass.
1 shot Macchu pisco
1/8 shot La Fée Parisienne (68%) absinthe
½ shot Freshly squeezed lime juice
½ shot Freshly squeezed lemon juice
¼ shot Sugar syrup (2 sugar to 1 water)
½ fresh Egg white
Origin: On 16th May 2008, superstar bartender
Charles Vexenat was unjustly jailed in New Orleans
during Tales of the Cocktail after Dre dropped a
glass bottle in the Old Absinthe House. Fortunately
for Charles he was saved a second day in the
slammer by Melanie Asher, owner of Macchu Pisco
who bailed him out. This cocktail, created at PDT,
New York City, is Charles's tribute to Melanie.
Comment: Charles was pretty sour about his
experience when he created this very aromatic sour 
L'AMOUR EN FUITE
Glass: Old-fashioned
Garnish: Orange zest twist
Method: Pour absinthe into ice-filled glass, top with water and leave to
stand. Separately stir gin, vermouth and elderflower liqueur with ice.
DISCARD contents of glass (absinthe, water and ice) and strain contents of
mixing glass into absinthe-coated glass.
½ shot La Fée Parisienne (68%) absinthe
1½ shots Tanqueray London dry gin
¾ shot Noilly Prat dry vermouth
¼ shot St-Germain elderflower liqueur
Origin: Created in 2007 by Jamie Boudreau,
Seattle, USA, originally using Lillet. The name
comes from a 1979 French film.
Comment: Serious yet approachably subtle with
hints of vermouth and elderflower dominated by
absinthe and gin.
MARTINI SPECIAL
Glass: Martini
Garnish: Orange zest twist
Method: Fill glass with ice and pour absinthe and Angostura over ice. Top
with chilled mineral water and leave to stand. Shake gin, vermouth and
orange water with ice. Discard contents of standing glass and fine strain
shaken drink into washed glass.
¼ shot La Fée Parisienne (68%) absinthe
4 dashes Angostura aromatic bitters
Top up with Chilled mineral water
2 shots Tanqueray London dry gin
¾ shot Martini Rosso sweet vermouth
1/8 shot Orange flower water
Origin: Adapted from a recipe in Harry Craddock's
1930 Savoy Cocktail Book.
Comment: Aromatic, very dry and very serious -
yet it has a frothy head.
OBITUARY
Glass: Martini
Garnish: Olive on stick
Method: Stir all ingredients with ice and strain into chilled glass.
2 shots Tanqueray London dry gin
1/8 shot La Fée Parisienne (68%) absinthe
¼ shot Noilly Prat dry vermouth
Comment: What a way to go. A Dry Martini with a
dash of the green fairy. 
ORIGINAL SIN
Glass: Martini
Garnish: Star anise
Method: Pour absinthe into ice-filled glass and top with water. Leave the
mixture to stand in the glass. Separately, stir all ingredients with ice. Finally
discard contents of absinthe-coated glass and fine strain contents of shaker
into absinthe washed glass.
½ shot La Fée Parisienne (68%) absinthe
2 shots Ketel One vodka
¾ shot Sake
1/8 shot Honey syrup (4 honey to 1 water)
Comment: Sake and vodka with a delicate hint of
honey.
Origin: Created in 2009 by Spike Marchant and
Simon Difford at the Cabinet Room, London,
England.
REMEMBER THE MAINE
Glass: Old-fashioned
Garnish: Lemon zest twist
Method: Pour absinthe into ice-filled glass, top up with water and set to
one side. Separately, pour other ingredients into an ice-filled mixing glass
and stir well. Discard absinthe, water and ice from serving glass. Finally
strain contents of mixing glass into the absinthe rinsed glass.
1 shot La Fée Parisienne (68%) absinthe
Top up with Chilled mineral water
2 shots Bulleit bourbon whiskey
¾ shot Herring cherry brandy liqueur
¾ shot Martini Rosso sweet vermouth
Origin: Adapted from a recipe by Charles H. Baker Junior. In his 1939
‘The Gentleman's Companion' he writes of this drink, "a Hazy Memory of
a Night in Havana during the Unpleasantnesses of 1933, when Each
Swallow Was Punctuated with Bombs Going off on the Prado, or the
Sound of 3" Shells Being Fired at the Hotel Nacional, then Haven for
Certain Anti-Revolutionary Officers". The drink is named after the press
slogan, which allegedly provoked the 1898 Spanish-American War.
Comment: Charles H. Baker says of this twist on a Sazerac, "Treat this one
with the respect it deserves, gentleman.
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