Absinthe Drip
An absinthe diluted with ice-cold water and a sugar cube, served as a drip. It has no acidity, is dry with only minimal sweetness, and is moderate strength at about 14% ABV.
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Pour absinthe into a chilled absinthe glass. Place an absinthe spoon over the rim and set a sugar cube on top. Using an absinthe fountain or water carafe, slowly pour or drip ice-cold water over sugar cube into the glass
Absinthe Drip
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Volume200 ml
Strength14% ABV
Alcohol29 ml (23 g)72 ml of vodka (40%)2.5 shots (of 30ml)
Sugar4 g (2.0%)1 sugar cube
Aciditynone
SweetnessDry
Jerry Thomas, “Bar-Tenders Guide” (1862)
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Staggerac
A spirit-forward bourbon cocktail with absinthe, Peychaud's and Angostura bitters, and a sugar cube, garnished with a lemon peel but no citrus juice. It has no acidity, is off-dry, and is strong at about 48% ABV.
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- Same: A sugar cube, here muddled, and absinthe.
- Different: Bourbon with Peychaud's and Angostura instead of absinthe and water; absinthe used only to rinse the glass; stirred into a rocks glass with a lemon peel.

Chrysanthemum
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Dry vermouth and Bénédictine in place of the sugar-water and most of the absinthe make it less anise-forward, drier, and more winey-herbal with an orange note.
- Same: Absinthe.
- Different: 2 oz dry vermouth and .75 oz Bénédictine with only .25 oz absinthe; orange bitters instead of sugar and water; stirred and strained into a coupe with an orange twist.

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A spirit-forward rye whiskey cocktail with Palo Cortado sherry, Strega, orange bitters, and a sugar cube, with no citrus juice. It has no acidity, is sweet, and is strong at about 31% ABV.
Rye, palo cortado sherry, Strega, and orange bitters instead of absinthe and water make it spicier, nuttier, and more citrusy, with less anise and dilution.
- Same: A sugar cube, here muddled.
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A low-proof whisky sour built on Japanese single malt, shaken with shiso, egg white, lime juice, simple syrup, and a touch of absinthe. It is lightly tart and lightly sweet, and light in alcohol at about 13% ABV.
Japanese whisky, shiso, lime, egg white, and simple syrup replace most of the absinthe, water, and sugar, making it maltier, citrus-herbal, and creamy rather than anise-forward.
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A multi-rum tiki punch made with overproof, Jamaican, and aged rums, plus lime, falernum, grenadine, absinthe, and bitters. It is lightly tart and off-dry, with moderate strength at about 17% ABV.
Rum, citrus and spiced syrups replacing the diluted absinthe make it fruity, tart and spiced, with only a faint anise note, and still very strong.
- Same: Absinthe and a sweetener.
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A low-proof reposado tequila drink mixed with ginger beer, lime juice, pineapple juice, simple syrup, and a touch of absinthe. It is tart, lightly sweet, and light in alcohol at about 10% ABV.
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Absinthe Drip









