What if you could give those less-loved bottles a chance to mingle with the favourites? Absinthe tends to be a more pure drink, less of a cocktail for traditional-style imbibers, but there’s no reason you can’t play mad scientist once in awhile. I am a blender. There, I said it. I know there are others out there (I’ve seen you on absinthe forums – Hi!) and it’s not as blasphemous as one might think. I’m drinking a home-blended absinthe right now.

My two this evening? The gruff and potent Deva Absenta mixed with Clandestine. Crazy, I know, but it works. The mouthfeel is that powdery, velvety wormwood softness and the flavour is better than many brands I’ve had on their own. I used equal parts of each absinthe and my typical 3 – 4 parts water. This is one combination that will get my Deva off the back row more often.

So, don’t just stick unsuspecting guests with your less precious absinthes, blend it up, baby!

Despite my love of both Spain and absinthe, I have yet to find a place in my heart for Hemingway’s writing, but I’ll still raise a glass to the man who gave us the Death in the Afternoon cocktail.

Here’s to you, Ernie.

2.5 oz chocolate vodka
0.5 oz Lucid absinthe
0.5 oz simple syrup
crushed chocolate cookie
Chinese star anise

In an ice-filled shaker, add the vodka, absinthe and simple syrup. Shake thoroughly and strain into the chocolate cookie crumb rimmed martini glass. Add the Chinese star anise as floating garnish.

Shake with plenty of ice and strain into a cocktail glass. I’ve read that this was popularised in 20th century France as the American craze for cocktails reached Europe. (I’ll cite a source if/when I can confirm that as fact.)

For more absinthe cocktail recipes, see our dedicated page for many more!