43 absinth Recipes

gin, triple sec, lillet blanc (an aperitif from france), fresh lemon juice, drop absinthe or 1 drop pastis

club soda, sugar cube (preferably rough-cut and unbleached*) or 1/2 tsp raw sugar, such as turbinado or demerara, peychaud bitters, vsop cognac, absinthe, ice, lemon

vodka, chilled, cola-flavored carbonated beverage, absinthe

rockfish (or sculpin, any firm white fish) or 4 lbs red snapper (or sculpin, any firm white fish) or 4 lbs cod (or sculpin, any firm white fish) or 4 lbs halibut (or sculpin, any firm white fish), eel (any oily fish ) or 3 lbs mackerel (any oily fish ) or 3 lbs sea bass (any oily fish ) or 3 lbs striped bass (any oily fish ) or 3 lbs mahi mahi (any oily fish ), dozen clam (optional), whole lobster (optional), butter, onions (1 sliced and 1 medium diced ), cold water, dry white wine, bouquet garni (1 bay leaf, 4 sprigs thyme, 4 sprigs parsley, 10 peppercorns), olive oil, garlic cloves, minced separated in half, saffron thread , plus, saffron thread, leek, thinly sliced white and light green parts only, stalk celery, finely chopped, carrot, finely chopped, chopped tomatoes, orange peel (1-inch pieces ( use a veggie peeler), fennel seed (or 6 sprigs fresh fennel greens), potatoes , scrubbed and quartered, boiling water (if needed), tomato paste, anise-flavored liqueur (pernod, ouzo, absinthe, ...), french bread, fish stock (see steps below), white bread , torn into 1 inch cubes crusts removed, garlic cloves, salt, ground red pepper, saffron threads (they won tsp let me say pinch!), egg yolk, olive oil

peeled cucumber, plus 1 slice for garnish, absinthe, gin, lemon juice, simple syrup, tonic water, chilled

orange-infused vodka, absinthe , mata hari, hiram walker black raspberry liqueur, champagne

ice, gin, lillet blanc, cointreau, fresh lemon juice, absinthe, maraschino cherry, for garnish

gin, orange juice, grenadine, pernod or 2 dashes absinthe, orange rind twists

anise-flavored liqueur (such as pernod, or other pastis or absinthe), pear vodka (recommended grey goose la poire), simple syrup, angostura bitters, pear, wedge for garnish, ice

lobster, clam juice, white wine (i prefer table wine), fresh tarragon, butter, egg, heavy cream, sherry, pernod (or real absinthe, if you have it), dry tarragon, dry chervil, salt, pepper to taste, paprika to color

vampire blood, raspberry vodka, fresh raspberries, black plum puree, fresh lime wedges, simple syrup, bloody rum punch, rum, red wine, fresh lime juice, triple sec liqueur, simple syrup, limes, sliced in thin wheels, red oranges, sliced in thin wheels, red devil, irish whiskey, clam juice, tomato juice, lime juice, drops worcestershire, pepper to taste, obituary cocktail, gin, dry vermouth, absinthe

mint leaves, lime wedges, simple syrup, bacardi limon, absinthe , mata hari

chocolate flavored vodka, absinthe , mata hari, simple syrup

rock salt, bluepoint oysters on the half shell , liquid reserved, shallots, thyme, spinach, stalks green celery, plain water, oyster water, worcestershire sauce, butter, herbsaint (or absinth or pernod), ground bread crumbs, toasted and sifted

irish whiskey, absinthe, curacao, maraschino cherry, bitters

stale bread cubes, chocolate bread (stale cake can be used as a substitute), egg, beaten, milk, sugar, vanilla, absinthe (recommended -- absente)

cherry vodka, absinthe , mata hari, hiram walker triple sec, cranberry juice