USS Bomber
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.
- story: Leslie Pariseau
- photo: 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.
The star ingredient in this loose riff on the Sazerac is chocolate milk-washed mezcal.
In his take on the Absinthe Frappé, Jamie Boudreau adds a splash of Dimmi to the classic combination of absinthe, mint, sugar and ice.
It's said that the Seapea Fizz is named for songwriter and composer Cole Porter. The original version is a simple mix of sugar, lemon and "sweetened Anis" shaken and topped…
Known as St. Tammany on the Maison Premiere menu, this drink’s distinctive flavor came from three non-traditional twists.
This straight-shooting recipe calls on an atomizer for the absinthe rinse to enhance the drink's aromatics.
This outstanding rendition of the classic is nearly textbook.
James Bolt opts for the standard equal parts ratio, using Big Gin from Washington State as his spirit.
A minty absinthe drink that tastes like anise-flavored eggnog.