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Absinthe Cocktails

Here is a lovely collection of tasty Absinthe cocktails for you to try <3

Frappe

Absinthe Frappé

Absinthe Frappé

  • 1.5 oz Lucid Absinthe Supérieure

  • 1.5 oz chilled water

  • Crushed Ice

  • Mint Sprigs

 

Add Lucid, chilled water and ice to a goblet glass and stir well with barspoon OR shake and strain over fresh crushed ice. Top with more ice and garnish with 2-3 fresh mint sprigs.

Ariadne's Blush

Ariadne's Blush

  • 1.5 oz Cruzan Black Cherry Rum

  • 0.5 oz Plantaray OFTD

  • 0.5 oz fresh lemon juice

  • 0.25 oz Jade Esprit Edouard

  • 0.25 oz traditional grenadine

  • 5ds peychaud’s Bitters

Shake, strain, garnish with black cherries.

Created by Darian Everding

Brunelle

[Coming Soon]

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All Day Frappé

  • 1 oz Jade Esprit Edouard

  • 1 bsp orgeat

  • 1 slice orange squeezed and dropped into the shaker

 

Shake generously and strain into small coupe.

Created by Theodore A. Breaux

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Bitter Party of One

Bitter Party of One

  • 0.5 oz Lucid Absinthe Supérieure

  • 0.5 oz Angostura Bitters

  • 0.5 oz Dark Rum

  • 1 oz Taylor’s Velvet Falernum

  • 0.75 oz Fresh Lime Juice

 

Shake, strain into chilled cocktail glass.

Created by Max Berwick

Brunelle for the Bees

Brunelle for the Bees

[Coming Soon]

Fairies on the Beach

Fairies on the Beach

  • 0.25 oz Lucid Absinthe Supérieure 

  • 1.5 oz Appleton Estate Rum

  • 0.75 oz Drambuie

  • 0.5oz Ziyad Guava Nectar

  • 3 ds Peychaud's Bitters

  • Shake, strain into lowball or old fashioned glass.

  • Garnish with two amarena black cherries.

Created by Darian Everding

Obituary

Obituary

Obituary

  • 2.75 oz citrus-forward gin

  • 0.5 oz Dry Vermouth

  • 1 bsp Jade Nouvelle-Orléans

 

Stir, strain into chilled cocktail glass, express & discard lemon peel.

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Lucid Mule

  • 1 oz Lucid Absinthe Supérieure

  • 0.5 oz fresh lemon juice

  • top with Caribbean style spicy ginger beer

 

Build over ice in Mule mug, garnish with lemon wedge.

Sazerac

Sazerac

  • 2 oz Bonded Rye

OR Pierre Ferrand Cognac 1840

  • 1 bsp Jade Esprit Edouard or Jade 1901

  • 1 bsp spoon Peychaud’s bitters

  • Gomme Syrup to taste*

 

Combine ingredients in mixing glass. Add gomme syrup to desired level of sweetnett. Stir, strain into cocktail glass over a large cube. Garnish expressed lemon peel. 

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Gomme Syrup

  • 2 parts Rich simple (2:1)

  • 1 part Gum syrup (1:1 gum arabic & water, use boiling water to dissolve gum)

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Amore e Morte

  • 0.5 oz Lucid Absinthe Supérieure

  • 0.5 oz Angostura Bitters

  • 0.5 oz Dark Rum

  • 1 oz Taylor’s Velvet Falernum

  • 0.75 oz Fresh Lime Juice

 

Shake, strain into chilled cocktail glass.

Created by Darian Everding

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Bloody Fairy

  • 1 oz Lucid Absinthe Supérieure

  • 4-6 Dashes of Tabasco Sauce

  • 3 Dashes Salt & Pepper

  • 3 Dashes Worcestershire Sauce

  • 4-6 oz Fresh Tomato Juice

  • Garnish

 

Add all ingredients to a high ball or pint glass, roll to combine, add your favorite Bloody Fairy garnish.

Corpse Reviver #2

Corpse Reviver #2

  • 0.25 oz Lucid Absinthe Supérieure

  • 1 oz Big Gin

  • 1 oz Fresh Lemon Juice

  • 1 oz Lillet Blanc

  • 1 oz Triple Sec

 

 Shake and strain into a coupe glass; garnish with expressed lemon peel.

Necromancer

Necromancer

  • 0.75 oz Jade Nouvelle-Orléans

  • 0.75 oz Lillet Blanc

  • 0.75 oz St. Germain

  • 0.75 oz lemon juice

Shake, strain, expressed lemon peel.

Wide Eyed

Wide Eyed

  • 0.75 oz Lucid Absinthe Supérieure

  • 0.75 oz coffee liqueur

  • 0.75 oz Peychaud’s bitters

  • 1 oz cold brew coffee

  • 0.5 oz simple syrup

 

Stir, strain into chilled coupe.

© 2025

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