Improved Cocktail

1876 - Jerry Thomas

Anvil is a bar in Houston and they have a list of 100 cocktails
everyone should try before they die. This is my 50th drink on this
list.

Very good simple cocktail along the lines of an old fashioned.

2 dashes Angostura bitters
1 tsp simple syrup
1/2 tsp maraschino
1/8 tsp absinthe
2 oz spirits (I used cognac)
Stir with ice and strain into chilled glass.
Lemon rind twisted to express the oil.

Fourth Degree Cocktail

Working my way through the Anvil 100.

1/3 dry vermouth (Noily Prat)
1/3 gin
1/3 sweet vermouth (Dolin Blanc)
2 bar spoons absinthe
Stir with ice.
Strain into cocktail glass.

Remember the Maine

2 oz rye
3/4 oz sweet vermouth
1/4 oz Cherry Heering
absinthe
brandied cherry for garnish

Stir first three ingredients with cracked ice and strain in to a chilled, absinthe rinsed cocktail glass. Garnish with brandied cherry.

Sazerac

1 sugar cube
3-4 dashes Peychaud Bitters
2 oz rye
Lemon peel for garnish
absinthe

Fill an old fashioned glass with ice and water and chill. In a second glass, soak sugar cube in bitters and muddle. Add ice and rye and stir. Remove ice from first glass and add a few drops of absinthe. Roll around glass and dump excess. (I used an atomizer.) Strain rye mixture into absinthe coated glass. Cut a nice, big peel of lemon over glass and throw peel in. (or not).