Buck and Breck

1 1/2 oz Cognac
1 dash absinthe
2 dashes Angostura bitters
champagne

Fill a lowball or a champagne flute with water and throw it out. Then add white sugar and throw it out, leaving a coated glass. Add all but champagne to the glass, then fill with champagne.

Saratoga Brace Up

2 oz brandy
1/2 oz lemon juice
1/2 oz simple syrup
2 dashes absinthe
2 dashes Angostura bitters
1 whole egg

Shake; strain; fill with soda water.

Morning Glory Fizz

2 oz blended Scotch
3/4 Tbsp simple syrup
1/4 oz lime juice
1/2 oz lemon juice
3-4 dashes absinthe
1 egg white
soda water

Shake well with ice; strain into a tall glass; top with soda; drink immediately.

The Third Degree, or Martini with a Spot

2 1/2 oz London dry gin
1/2 oz dry vermouth
1 drop absinthe

Stir; strain; cocktail glass; lemon twist.

Remember the Maine

2 oz bourbon
3/4 oz sweet vermouth
1/4 oz cherry brandy
2 dashes absinthe
2 dashes Angostura bitters

Stir clockwise; strain; cocktail glass.

Modernista

2 oz Scotch
1/2 oz Jamaican rum
1/2 oz fresh lemon juice
1-2 dashes absinthe
1-2 dashes orange bitters

Shake; strain; lemon twist; marasca cherry.

Maurice Cocktail

2 oz London dry gin
1/4 oz sweet vermouth
1/4 oz dry vermouth
1 oz fresh orange juice
1-2 dashes absinthe

Shake; strain; cocktail glass; orange twist.

Blackthorn

2 oz Irish whiskey
1 oz sweet vermouth
2 dashes Angostura bitters
1 dash absinthe

Stir; strain; cocktail glass; lemon twist.

Morning Glory

1 oz rye
1 oz Cognac
1/2 tsp curacao
1 tsp simple syrup
1 dash absinthe
2 dashes Angostura bitters
club soda

Stir with ice, then strain into a chilled Collins glass; top with club soda; stir again with a sugar-coated spoon; lemon twist.

Monkey Gland

1 1/2 oz London dry gin
1 1/2 oz fresh orange juice
1 tsp grenadine
1 tsp simple syrup
1 tsp absinthe

Shake; strain; cocktail glass.

Attention

2 oz London dry gin
1/4 oz dry vermouth
1/4 oz creme de violette
1/4 oz absinthe
2 dashes orange bitters

Stir with ice; strain; cocktail glass. Lemon twist.

Improved cocktail

2 oz spirit
1 tsp maraschino liqueur
1 tsp syrup
1/2 tsp absinthe
2 dashes bitters

Stir; strain; cocktail glass or OF with rocks; orange or lemon twist.

Sazerac d'Orange

2 oz rye
1 tsp demarara syrup
2 dashes Peychaud's bitters
2 dashes orange bitters
1/2 tsp absinthe

A la Sazerac.

Louis y Ana

3/4 oz Cognac
3/4 oz rye
3/4 oz sweet vermouth
1/4 oz Benedictine
3 dashes Peychaud's bitters
3 dashes absinthe

Stir; strain; cocktail glass, cherry

Cocktail a la Louisiane

3/4 oz rye
3/4 oz Benedictine
3/4 oz sweet vermouth
3 dashes absinthe
3 dashes Peychaud's bitters

Stir; chilled cocktail glass; strain; cherry.

Wink

2 oz London dry gin
1/4 oz Cointreau
1 tsp simple syrup
1 dash Peychaud's bitters
1/2 tsp absinthe

A la Sazerac

Berber Sazerac

1 oz Sazerac 6 year rye
1 oz Wild Turkey 101 rye
1/4 oz Berber syrup*
1 dash Peychaud's bitters
1 dash Fee Bros. orange bitters

Combine, stir with ice, and set aside. Rinse/coat a chilled Old Fashioned glass with absinthe or absinthe substitute (Herbsaint or Pernod) and discard the excess. Strain the rye mixture into the coated OF glass. Add a twist of orange peel and mosten the glass's rim with the orange oil, too.

*Berber simple syrup: Combine oh, I don't know, a tablespoon each of cracked black peppercorn, coriander seeds, and cardimom; maybe 3 inches-worth of cinnamon sticks; a teaspoon or two a paprika; a dozen whole cloves; a couple teaspoons of allspice; a teaspoon or so of cumin seeds; a couple cracked star-anise pods and roast in a sauce pan for a few minutes. Then add 1 cup of sugar and 1 cup of water and raise to a boil. Then remove from heat. Strain the solid components from the solution (think coffee filter) and refrigerate the syrup for up to a few weeks. 

Improved gin cocktail

1.5 oz gin (Aviation)
1 tsp simple syrup
1 tsp Luxardo maraschino liqueur
2 dashes Peychaud's bitters
2 dashes Regans' orange bitters
1 dash absinthe (I use 3 drops)

Stir on ice; orange twist.

For more information, see The Libation Bearers.

Sazerac

2 oz rye whiskey (I use 1 oz Sazerac 6 year rye plus 1 oz Wild Turkey 101 rye)
1 tsp demarara syrup
2 dashes Peychaud's bitters

Combine, stir with ice, and set aside. Coat the inside of a chilled Old Fashioned glass with absinthe or absinthe substitute (Herbsaint or Pernod), and discard the excess. Strain the rye mixture into the coated glass. Twist a lemon peel over the glass; then moisten the glass's rim with the oil from the outside of the peel.  Discard the peel.

For more information, see The Libation Bearers.