"This is seriously the friendliest absinthe drink I've ever had!" says Houston bar impresario Bobby Heugel. "Everyone loves it despite strong opinions on licorice flavors." He serves this creamy but not-too-rich cocktail in young coconut shells and encourages scraping up the coconut flesh with a spoon.Slideshow: More Easy Cocktail RecipesThis recipe originally appeared in the Food & Wine 2016 Cocktails book.
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Great recipes for the green fairy.
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Coffee, wine, beer, cocktails-if it's made well and it's potable, then F&W editors will drink it. Here's what we tried this past week.
Apple Absinthe and More Complex Pours for Fall
The blushing skin and crisp, sweet aroma of a fresh apple is as much a symbol of autumn as a knitted scarf. Apples get a lot of play when the weather cools, baked into buttery pies or juiced and mulled with cinnamon sticks for warm cider. But the fruit also has a long history in distillation. And for those of us who prefer to drink our apple-a-day, fall is a great time to explore these complex pours. Read more >