Absinthe

The Turf looks like an improved wet Martini with the addition of Maraschino and Absinthe, although it actually pre-dates the modern Martini. The Maraschino adds just that little touch of sweetness and the absinthe, even though it’s just a couple of dashes, gives the drink a little earthiness. The oldest reference to this cocktail goes all the way back to Harry Johnson’s Bartenders’ Manual in 1882. Like a lot of cocktails from that time, it’s gone through some changes but is still a tasty drink.

The Emerald Old Fashioned is a fascinating riff on a traditional Old Fashioned. A smooth, sweeter style of Irish whiskey accompanies a touch of herbaceous Green Chartreuse and anise-flavours from Absinthe (the original recipe calls for Genepy, a French liqueur). Surprisingly smooth considering the compilation of liqueurs.

The Barong Zombie cocktail is strong & rich. First created in 2015 and features on the drinks menu at Potato Head in Bali, Indonesia.

A whiskey-based silver fizz with a touch of absinthe that attribute anise and herbal notes.

The Sazerac is one of America’s earliest cocktails and is native to New Orleans. Peychaud’s bitters is a key ingredient. It is a sweeter style bitters with a floral aroma. The Sazerac was originally made with cognac, but an insect epidemic destroyed many French vineyards and was cause to change to the readily available rye whiskey.