USS Bomber

Maxwell Britten, Maison Premiere | Brooklyn, NY

USS Bomber cocktail recipe daniel krieger

At Brooklyn’s celebrated absinthe and oyster bar Maison Premiere, Maxwell Britten enjoys every occasion to create a fantastical cocktail—especially the 4th of July. This red-white-and-blue layered cocktail is a refreshingly bitter, yet subtly sweet mix of absinthe, gentian-flavored Suze, kitschy-classic blue Curaçao and aromatic Peychaud’s bitters. The addition of house coconut syrup adds a tropical element, much like that of standing on the deck of a United States ship in some exotic harbor. Well-crushed ice is the key to achieving a distinctly layered effect.


Serving: 1

  • 1 ounce absinthe (preferably Vieux Carré)
  • 1 ounce lemon juice
  • 1 ounce coconut syrup (see Editor's Note)
  • 1/4 ounce Suze
  • 3/4 ounce blue curaçao

Garnish: Peychaud's bitter and a mint bouquet (or 3 pineapple leaves)

  1. Add absinthe, lemon juice, coconut syrup and Suze to a tall pilsner glass.
  2. Fill glass half way with crushed ice and swizzle.
  3. Pack glass almost full with crushed ice.
  4. Top with blue curaçao.
  5. Pack all the way to the top and mound with crushed ice.
  6. Dash Peychaud's generously over top.
  7. Garnish with a mint bouquet or a three pineapple leaves.
Editor's Note

In a sauce pan, add 1 cup of coconut cream and 1/3 cup coconut milk. Let come together over medium heat stirring until completely smooth. Bring to room temperature. Store in an airtight container in the refrigerator for 1 week or until ready to use.

Related Punch A-Z


(n.) This boldly-flavored spirit is flavored with a distinct mix of herbs and botanicals, most often anise, fennel and wormwood. It is thought to have been created in France or Switzerland as a medicinal elixir, and was first commercially produced in 1797 by what would become the Pernod company. Most often associated with a bright [...] More A-Z →
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