THE TRUE ABSINTHE DRIP: Pour a shot (25ml) of Absinthe into a rocks glass, place an absinthe spoon on top and a cube of sugar on the spoon pour ice-cold over the sugar and let it drip into the absinthe, as they mix it louches (changes colour) resembling alchemy then sit back and enjoy. 1 to 3-5parts water or to taste.

FLAMED ABSINTHE: Dip a tea spoon of sugar into 25ml shot of Absinthe, flame it on the spoon and let it caramelize, once the flame has gone out stir it into the absinthe and add water until it louches.

SAZERAC ABSINTHE: 1/2 absinthe coated in chilled martini glass, 1 1/2 rye whiskey, 1 spoon of syrup, 2 dashes of Peychaud bitters, 2 dashes Angostura bitters , shake and strain over ice with a lemon twist.

ABSINTHE SUISSE: 25ml absinthe, squeeze of lemon and lime juice over crushed ice, sprinkle sugar on top.

ABSINTHE CLEVERLY: 25ml absinthe, 25ml part Gran Marnier, dash of Gomme with sugar or salt rim.

VOODOO PIGALLE: 25ml absinthe , 15ml Midori, 15ml Green Chartreuse, dash of Gomme and a splash of lemon juice, shake and serve.

HEMINGWAY REVOLUTION: 25ml Absinthe, 25ml Chambord, 15ml fraise, 15ml Creme de Cassis topped with cranberry juice, serve in martini glass with sugar rim.

ABSINTHE ROYAL: 25ml absinthe on top of 1/2 glass of Champagne, and a dash of creme de menthe.

ABSENT JACK: 25ml absinthe, 12 redcurrants, 25ml mineral water, 15ml Cointreau: blend and strained over crushed ice.

HEMINGWAY’S DREAM: 25ml Absinthe, 15ml lemon juice, 3 cubes Demerara sugar, 9 mint leaves, muddle, shake and strain into martini or cocktail glass.

ABSINTHE MARTINI: 25ml Absinthe, 15ml Apple Schnapps 15ml Cinnamon Schnapps: coat in shaker add a dash of apple juice: shake and strain into martini glass, garnish with apple slice.

ABSENT DAYS: 25ml absinthe, 2 spoons of Raspberry puree, 15ml Peach Schnapps, dash of Gomme, orange juice, shake and strain into cocktail glass.

VINYL SUNSET: 25ml Absinthe, 15ml Cassis, splash of lime: build over ice, top up with soda or lemonade.

EDEN’S APPLE: 25ml Absinthe, 15ml Midori, 15 Green Chartreuse: splash of apple juice & top up with dry ginger, garnish with apple slice.

VALHALLA: 25ml Absinthe, 25ml Blackcurrant Vodka, 15ml Triple sec, passion juice , squeezed lime & 4 mint leaves: shake and pour into highball glass, garnish with sprig of mint.

ABSENCE: 15ml Absinthe, 25ml Absolut Citron, 15ml Poivre William, 4 white grapes, 3 spoons of brown sugar ,4 lime wedges, 4 mint leaves, muddled in Shaker, strain over crushed ice and top up with Apple juice, garnish with sprig of mint & 3 white grapes.

CAFE DE PARIS: 1 teaspoon Absinthe, 25ml dry gin, 1 spoon of sweet cream, 1 egg white, blended.

KNOCK OUT: 15ml Absinthe, 15ml French Vermouth, 15ml dry gin, 1 teaspoon white Creme de Menthe, shake well and pour into cocktail glass.

ABSINTHE MARGARITA: 25ml Absinthe, 25ml Tequila,15ml Gran Marnier or Triple Sec, sour mix, lime juice, salt rim, pour ingredients over ice, float triple sec, add slice of lime.

CAJUN MARY: 50ml absinthe: fill cocktail glass with ice, pour absinthe and fill with tomato juice, add dash of worcestershire sauce & tobasco sauce, salt & pepper, serve with garnish of your choice.