Tag Archives: Absinthe


The Benjamin Barker Daiquiri

This cocktail is brought to the world by the one and only Brian Miller, esteemed barman of New York’s Death and Co.

This twist on a classic is tasty and adds layer upon layer of complexity to the drink. While it may seem to be an unlikely pairing, the Campari and Goslings actually work wonders together, and while the Absinthe is understated, it serves to pull the ingredients together in harmonious balance. Cheers!

Benjamin Barker Daiquiri
1 1/2 oz Gosling’s Rum
1/2 oz Campari
1/2 oz Lime Juice
1/4 oz Absinthe
1/4 oz Demerara Syrup

Vintage Cocktails #65: The Corpse Reviver #2

This cocktail is all that remains from a whole family of cocktails created with the purpose of a morning pick-me-up in mind. In the late 19th, early 20th century, it was not all that uncommon to enjoy a cocktail first thing in the morning to “revive the corpse” as it were.

While there was a whole family of these drinks, there are really only two in existence today, and only one of those is worth trying. Harry Craddock, author of The Savoy Cocktail Book (1930), comments that “four of these taken in swift succession will unrevive the corpse again.” Now, I’m not sure that anyone needs four of these in quick succession, but it is a fantastic drink for sure, and one of my favorites. Ironically, when I was in New Orleans, a city steeped in classic cocktail culture, this was one drink that I had a difficult time finding a bartender that could make a proper one for me.

Anyways, this is an excellent cocktail to use as an introduction to the classics. It has a slightly tart, herbal flavor, with a sweetness that is at the same time dry and clean. I highly recommend that you give this one a try. Cheers!

Corpse Reviver #2
1 oz Gin
1 oz Cointreau
1 oz Lemon Juice
1 oz Lillet Blanc
1 tsp Absinthe

Vintage Cocktails #47: The Monkey Gland

It seems that Harry’s New York Bar was the center of celebration for Americans abroad during prohibition. At least most of the surviving cocktails hailing from that era seem to originate there. Owner Harry MacElhone named the following cocktail after Dr. Serge Voronoff’s controversial technique of grafting monkey testicle tissue on to the testicles of men for purportedly therapeutic purposes. While Dr. Voronoff’s monkey gland transplants fell out of style after a decade or so, Harry’s Monkey Gland cocktail lives on. Be sure to use a big bold gin such as Tanqueray in this one, and fresh orange juice is a must as well. Cheers!

The Monkey Gland
1 1/2 oz Gin
1 1/2 oz Orange Juice
1/4 oz Grenadine
1 tsp Absinthe

Vintage Cocktails #44: The Modernista

Scotch is infamous for its difficulty in being used as a base for cocktails. I’m not really sure what it is that makes it so hard to get along with, but it sure is. That being said, occasionally a blend of just the right ingredients paired with scotch can give birth to an amazing drink. This can be said for the Modernista cocktail, which I can honestly say is the best scotch cocktail I have ever had. Based upon the Modern Maid cocktail, Ted Haigh adjusts some proportions and adds some Swedish Punsch, making this a flavor packed, well balanced cocktail. Unfortunately, the use of some rarer ingredients and the need for careful measuring means that you will be hard pressed to find a bar around here that can even make this drink, but if you are wanting to try one, let me know the next time you are in my neck of the woods. Cheers!

The Modernista
2 oz Scotch
1/2 oz dark Jamaican Rum
1/2 oz Swedish Punsch
1/2 oz Lemon Juice
1 tsp Absinthe
2 dashes Orange Bitters