An essential ingredient in the nineteenth century bartender’s back bar, absinthe, or “the Green Fairy,” was the most sought-after spirit of the Golden Age. By the 1870s, nearly every cocktail got a dash or two of the Green Fairy, adding a light herbal note to many classics. For our cocktails we use Copper & Kings’s brandy-based absinthe, with a brighter muscat nose and lighter botanicals. These cocktails are for the absinthe lovers as well as those new to the spirit—many curious drinkers have found their way to true fandom.
For Volume #3, we’ve featured (from left to right): the Chrysanthemum, with dry vermouth, Benedictine, and absinthe; the Corpse Reviver No. 2, with London dry gin, lemon, Cointreau, Cocci Americano, and an absinthe rinse; the Absinthe Frappé, with absinthe, orgeat, anisette, and house bogart bitters.