Absinthe

Black licorice lovers, this drink’s for you.

Absinthe—which is higher proof and packed with warm flavors—makes any glass of bubbly feel even more special.

Cubist painter Pablo Picasso was also a prolific sculptor. And his little-known absinthe glass sculptures, currently at the MoMA, reveal what it was like to go to bars in 1914.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

This riff off the classic sazerac features wine instead of rye whiskey.

Spritzes use mixers and ice, so skip pricey Champagne.

To make a no-churn version, use 1 cup cream in the custard and whip an additional ¾ cup. After adding berries, fold whipped cream into the base, then freeze in a plastic-wrap-lined loaf pan, 6 hours or overnight.

These fillings would also work wrapped up in a tortilla or lavash.

Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine's Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.

On a steamy New Orleans street called Rue Royal, in the early 19th century, a descendant of escaped slaves assembled a surprising mix of ingredients to make a cocktail that would outlast fads, floods, and whatever else his town could dish out. Antoine Peychaud's original elixir was a combination of Cognac, from Sazerac de Forge et Fils in France, and bitters made by Peychaud himself. Today the cocktail has evolved into a sublime mixture of rye whiskey, absinthe, bitters, lemon peel, and a hint o
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