Old Absinthe House

Cocktail Menu

In addition to our house signature cocktail - The Absinthe House Frappe - we take great pride and pleasure in all of our classic and inventive concoctions. Our method has always been to craft these drinks in 'the old fashioned way'. Below are some of our favorites!


The Absinthe House Frappe

Our signature drink - created here in the 1860's by Cayetano Ferrer

Fill a rocks glass with crushed ice add:
1 1/4 ounce of Herbsaint
1/4 ounce of Anisette
top with a splash of soda water



One of the definitive New Orleans Cocktails

Chill a rocks glass by filling with ice and cold water
Fill a shaker with ice and add:
1 1/2 ounces Old Overholt or other Rye Whiskey
1 tsp. simple syrup (sugar water)
3 dashes each Angostura and Peychaud Bitters

Stir until mixed.
Empty the ice and water from rocks glass.
Add approx. 1 tsp. of Herbsaint to glass
Coat glass with Herbsaint by 'rolling the glass' with your hands or you can try the traditional tossing of the glass (be careful!)
Drain off any additional Herbsaint left in the glass.
Strain the rye-bitters mixture into the Herbsaint coated glass
Garnish with a lemon twist


Old Fashioned

Still made the 'old fashioned' way here

In a rocks glass muddle a slice of orange and a cherry add 2 drops Angostura Bitters and 2 drops Peychaud Bitters
Add 1 - 1 1/2 ounce of sugar water
1 1/4 ounce of Bourbon (we like Maker's Mark for ours)

Garnish with a slice of orange


Absinthe Suissesse

Classic New Orleans Breakfast drink sworn by many to be a cure-all for hangovers

In a tall glass add the following:
1 whole egg
1 1/4 ounce Herbsaint
1/2 ounce Orgeat Syrup (almond Syrup)

Add Crushed Ice and fill with Milk
Mix under a drink mixer or a blender until frothy
serve straight up


Ramos Gin Fizz

Another "breakfast" classic - very light and cool A favorite of former governor Huey P. Long

In a tall glass add the following:
1 egg white
1 1/4 ounce gin
2-3 drops orange flower water
juice of 1/2 a lemon
1 tsp. powdered sugar
1/2 ounce cream, half and half or milk
splash of club soda

mix under a drink mixer, in a blender or with a hand-held blender strain into a tall glass and enjoy!



One of the most famous of all New Orleans' cocktails We make our hurricanes from scratch - not from a powdered mix like other bars

You can use a hurricane glass or a tall beverage glass add:
2 ounces 151 rum
Splash of Pineapple juice

add equal parts of:
Orange Juice
Sour Mix

Top with a 'float' of Meyers Rum
Garnish with an orange and cherry


Planter's Punch

Cool, tropical refreshment!

In a tall glass add:
1 1/4 ounce Meyers Rum
Fill with equal parts of
Orange juice and Sour Mix
(lemonade is also a very good substitution for sour mix in this drink)
add a splash of grenadine
'float' 151 Rum on the top
Garnish with orange and cherry


Mint Julep

A true southern treat - perfect for a hazy New Orleans afternoon

In a tall glass pour
1/2 ounce simple syrup (sugar water)
add approx. five fresh mint sprigs

muddle the mint with the sugar water for about 45 seconds

Fill the glass with crushed ice
add 1 1/4 ounce of Bourbon
and a 'float' of brandy

Garnish with a sugared mint sprig


Brandy Milk Punch

An old New Orleans favorite - perfect for brunch or to chase away last night's over-indulgence

In a tall glass add:
1 1/4 ounce Brandy
1/2 ounce simple syrup
4 dashes vanilla (real extract - not imitation)
fill glass with milk

Shake and garnish with a couple dashes of vanilla and a bit of nutmeg



The perfect after dinner drink

Fill a mixing glass with ice add:
3/4 ounce green creme de menthe
3/4 ounce white creme dr cocoa
Fill with milk

Shake and strain into a rocks glass


Pimm's Cup

A classic and truly refreshing cocktail

Fill a tall glass with ice add:
1 1/4 ounce Pimm's #1
splash of sour mix
Fill with ginger ale

Garnish with a lemon wedge or slice of cucumber


Substitution Information:

Herbsaint is an Absinthe substitute made here in New Orleans. It is our preferred liquor for the drinks mentioned. If you cannot find it - you may use Pernod Fils or Anisette as a substitute.

Peychaud is a locally produced brand of aromatic bitters. Since it's flavor is unique you should try to procure it for mixing these cocktails - however Angostura bitters can be used in its place.

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