Cinnabar
1 oz ginger liqueur 2 oz sweet vermouth 1/4 oz fresh lime juice 2 or 3 dashes absinthe 1 or 2 dashes Peychaud’s Bitters Shake and strain into an iced filled Collins glass, to
Presto Cocktail
1 dash absinthe 1/6 orange juice 1/6 Italian vermouth 2/3 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Queen Elizabeth Cocktail
1 dash absinthe 1/4 lemon juice 1/4 Cointreau 1/2 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
Ray Long Cocktail
1 dash Angostura Bitters4 dashes absinthe1/3 glass Italian vermouth2/3 glass brandy Shake with ice. Strain into cocktail glass. From The Savoy Cocktail Book, 1930
Saucy Sue Cocktail
1 dash apricot brandy 1 dash absinthe 1/2 Calvados 1/2 brandy Stir with ice. Twist orange peel on top. Savoy Cocktail Book, 1930
WS Board Member Marc Bernhard in the News
WS Board Member Marc Bernhard in the News Congratulations to Wormwood Society Advisory Board Member Marc Bernhard, aka Zman, on the immanent opening of Pacific Distillery and the
Absinthe emerges from the shadows
Absinthe emerges from the shadows Absinthe emerges from the shadows The iconic liquor favored by artists outlives stigmas By Douglas Brown The Denver Post Article Launched: 07/23/