Vieux Carré can be mixed with or without sugar, although we feel balance is best achieved without sugar. We recommend 3 parts water to one part Vieux Carré when diluting, although that too should be left up to the individual. We recommend first trying Vieux Carré as 3:1, then 4:1, as you will notice different herbal complexities. Our absinthe was specifically designed to work solo or as part of a jazz quartet with other premium cocktail ingredients. Scroll down to view some Classic and Signature Cocktail recipes.

CLASSICS

Traditional French Absinthe

Pour 1.25 - 1.5 oz of Vieux Carre into an appropriate glass. Place a sugar cube atop a flat, perforated spoon that rests on the rim of the glass. Using the sugar and spoon are optional. Slowly drip 4-5 oz of ice cold water on top of the sugar cube (or directly into the glass), which slowly dissolves into the Absinthe. The cold water causes Vieux Carre to louche into an opalescent cloud as the herbal essences emerge from the absinthe.

Death in the Afternoon

1 .5 ounces of Vieux Carre absinthe added to a champagne flute

Add iced champagne until it attains the proper opalescent milkiness.

Sazerac

1.5 ounces Vieux Carre absinthe

2 ounces Rye Whiskey

3 dashes Peychaud's Bitters

1/2 teaspoon sugar

Shake with ice and strain into an old-fashion glass (or an egg-cup), garnish with lemon peel.

Kiss in the Dark – Classic with twist

1.5 oz Bluecoat, American Dry Gin

.75 oz Noilly Prat dry vermouth

.5 oz Cherry Heering

bar spoon of Vieux Carre Absinthe Superieure

Stir with ice, strain into a chilled martini glass. No garnish.

via Brooke Arthur – Range – San Francisco

SIGNATURE COCKTAILS

Green in the Afternoon

1 oz. Bluecoat Gin

½ oz. Agave Nectar

½ oz. Vieux Carré Absinthe (for float)

1 Egg White

½ oz. Fresh Lemon Juice

Club Soda

In a mixing glass, combine the gin, agave, egg white and lemon juice. Shake until foamy. Strain into a highball glass filled with ice and top with club soda, then a float of the Vieux Carré. Garnish with a lemon wedge.

Bloody Sunday

3 oz. Tomato Juice

1 tsp. Horseradish

¼ oz. Fresh Lemon Juice

3-4 Dashes Tobasco Sauce (or to taste)

½ oz. Worstechire Sauce

1 Tsp. Kosher Salt (or to taste)

1 Tsp. Black Pepper (or to taste)

½ oz. Vieux Carré Absinthe

3 Pickled Green Beans, for garnish

In a mixing glass filled with ice, combine all ingredients (other than the green beans). Stir, combining everything and making sure all ingredients are evenly distributed throughout glass. Strain mixture into a highball glass filled with ice, and garnish with the green beans dropped in the glass.

Cooler of Vieux Carré

1 oz. Ginger-Infused Simple Syrup

½ oz. Fresh Lemon Juice

1 oz. Vieux Carré Absinthe

1 oz. White Grapefruit Juice

Dry Prosecco

In a mixing glass filled with ice, combine all ingredients other than the prosecco. Stir 20-25 times. Strain into a coupe glass and top with the prosecco float. Garnish with a grapefruit peel.

Perfectly Absinthe-Minded

1½ oz. Vieux Carré Absinthe

½ oz. Sweet Vermouth

½ oz. Dry Vermouth

¼ oz. Grand Marnier

3 Dashes Fee Brothers West Indian Orange Bitters

Combine all ingredients into a mixing glass filled with ice. Stir 20-25 times. Strain into a martini glass and garnish with an orange peel.

Iced "Green" Tea

1 oz. Vieux Carré Absinthe

2½ oz. Brewed & Chilled Black Tea

¼ oz. Triple Sec

½ oz. Fresh Lemon Juice

¼ oz. Maraschino Liqueur

In a mixing glass, combine all ingredients and shake. Strain into a rocks glass filled with ice and garnish with a lemon slice and an orange slice.

Absinthe Wakes the Heart Grow Fonder

1 oz. Vieux Carré Absinthe

½ oz. Chocolate Syrup

1 oz. Brewed & Chilled Black Coffee

¼ oz. Triple Sec

½ oz. Whole Milk

¼ oz. Frangelico Liqueur

In a mixing glass, combine all ingredients and shake. Strain into a highball glass filled with ice and garnish with chocolate shavings.