Sage-Absinthe Cocktail Recipe

Drink this and channel your inner bohemian

If you're looking to kick things up a notch in the cocktail department, there's no better spirit to start with than absinthe. It's got class, allure and that touch of mystery that will jolt you right out of those good ol' days of pre-made sour mix into the bohemian lifestyle you've always dreamed of (or something).

Try this cocktail from the mix masters at Brooklyn's celebrated Maison Premiere, which—fun fact—is equipped with its very own absinthe fountain. It's a tasty and balanced treat, that's as easy to make at home as it is to suck down in almost-dangerous proportions.

This cocktail is also a cinch to make in batches if you're looking to serve a crowd. Simply multiply the liquid amounts, mix all the ingredients together and refrigerate until it's time to serve in stunning crushed-ice-loaded copper julep tins.

To learn more, read "Absinthe Minded."

Recipe adapted from bar director Will Elliott, Maison Premiere, Brooklyn, NY

Porto Seguro
5 from 45 ratings
This elevated cocktail made of absinthe, sage-infused Dolin Rouge, cachaça, grenadine and freshly squeezed lime juice is dangerously delicious.
Prep Time
Cook Time
Total time: 10 minutes
  • For the Sage Dolin Rouge
  • 1 cup Dolin Rouge vermouth
  • 2 sage leaves, bruised with the back of a knife
  • For the Sage-Absinthe Cocktail
  • 1¼ ounces sage Dolin Rouge
  • ½ ounce lime juice
  • ½ ounce grenadine
  • ½ ounce cachaça
  • ½ ounce absinthe
  • 1 dash aromatic bitters
  • ¼ cup crushed ice, plus more for presentation
  • Sage leaves, chiffonade, for garnish
  • Lime zest, channel-knifed, for garnish
  • Pomegranate seeds, for garnish
  1. Make the sage Dolin Rouge: In a small bowl, combine the Dolin Rouge and sage leaves, cover with plastic wrap, and allow to steep overnight. Remove the sage leaves and reserve for later.
  2. Make the cocktail: In a copper julep tin, stir all of the ingredients with ¼ cup of crushed ice until chilled. Top off the cocktail with more crushed ice and form into a dome-like shape overflowing from the tin cup. Garnish with sage, lime zest and pomegranate seeds, then serve with 2 straws.
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