What to Mix With Absinthe

Unlock the realm of enigmatic libations with the elixir that is absinthe. 

absinthe shots with sugar cubes. absinthe poured into a glass. bottle of absinthe with brown sugar and lime isolated on black background.

It’s not just a drink; it’s a whispered secret of history, an invitation to the realm of the mysterious. 

With its origins shrouded in allure, this concoction awakens the senses with an intoxicating dance of flavors.

The licorice-like embrace of anise, the herbal symphony of fennel and wormwood, all held in balance by a touch of sweetness. 

As twilight deepens, and the whispers of artists and poets echo in the air, this is the potion that transcends time, an experience reserved for those daring enough to embrace its alluring complexity.


Sparkly and luxurious, Champagne’s lively effusion effortlessly mingles with absinthe, creating a symphony of textures. 

champagne being poured into glasses

The crispness of Champagne intricately harmonizes with the herbal and anise notes of absinthe, delivering a celebratory blend. 

This combination truly shines when accompanied by a sugar cube and a dash of bitters, adding layers of complexity and transforming into a glamorous and jubilant concoction.


Robust and bold, whiskey introduces a layer of depth that intricately intertwines with absinthe’s flavor profile. 

Buffalo Trace Whiskey straight bourbon Kentucky.

The rich caramel and smoky undertones of whiskey meld seamlessly with the herbal nuances of absinthe, crafting a marriage of robust tastes. 

The addition of a touch of simple syrup and the zest of a lemon twist accentuate the amalgamation, resulting in a classic yet sophisticated choice for enthusiasts seeking a bold and refined amalgam.


Aromatic and herbaceous, gin envelops absinthe in a delicate tapestry of botanicals, elevating the complexity of the mixture. 

The juniper-driven bouquet and verdant undertones of gin complement the intricate flavors of absinthe, culminating in an infusion that’s as distinctive as it is delightful. 

A modest addition of tonic water, alongside a fragrant sprig of rosemary, transforms the blend into a rejuvenating and flavorful elixir, offering a revitalizing option perfect for warm days.


Velvety and opulent, cognac imparts a layer of sophistication that impeccably melds with the herbal essence of absinthe. 

cognac and bottle on the wooden table.

The lush fruity notes and oak-infused warmth of cognac seamlessly complement the intricate herbal character of absinthe. 

Infusing the blend with a hint of orange liqueur and a twist of orange peel imparts a citrusy allure, resulting in a sumptuous and refined concoction that’s tailor-made for moments of indulgence.

Club Soda

Crisp and buoyant, club soda’s fizzy nature dances harmoniously with absinthe’s nuanced flavors, culminating in a blend that’s as lively as it is beguiling. 

soda being poured into glass

The fizz of club soda enhances the herbal and anise profiles of absinthe, generating an amalgamation that’s light and approachable. 

By introducing a subtle touch of simple syrup and garnishing with a wedge of lemon, this concoction evolves into an effortlessly enjoyable option, ideal for casual gatherings.


Sweet and warmly aromatic, rum’s complex flavors intermingle harmoniously with the anise undertones of absinthe. 

Bottle of Guyana rum El Dorado 15 years old close-up with branded rum glass.

The molasses-driven sweetness and nuanced spices of rum complement the herbal essence of absinthe, producing a marriage of flavors that’s as captivating as it is indulgent. 

A blend of pineapple juice and a garnish of cherries transports the concoction into the realm of tropical delight, crafting an exuberant and flavorful experience reminiscent of an island getaway.

Ginger Ale

Zesty and vibrant, ginger ale’s lively fizz marries exquisitely with absinthe’s herbal essence, culminating in a pairing that’s as spirited as it is captivating. 

Schweppes Ginger Ale against rustic wood background

The heat and spiciness of ginger create a dynamic interplay with absinthe’s herbal notes, resulting in a combination that tantalizes the palate. 

With the addition of a squeeze of lime and a sprig of fresh mint, this blend transforms into a zestful and captivating option that invigorates the senses.


Pure and fundamental, water acts as an essential partner in uncovering the nuanced flavors of absinthe. 

Glass of water on a wooden table. Water was poured into the beaker. Selective focus.

The gradual dilution of absinthe with cold water serves to amplify its aromatic oils and temper its herbal profile, offering a glimpse into its full spectrum of taste. 

Accompanied by a sugar cube and the ritualistic slow drip of water, this blend transforms into a historic and sensory experience, evoking the traditions and subtleties of absinthe consumption.


Sweet and tangy, lemonade brings a harmonious contrast to absinthe’s inherent bitterness. 

Cool freshly made lemonade and fruits on grey wooden table

The bright and citrusy notes of lemonade elegantly complement the herbal nuances of absinthe, resulting in a symphony of flavors that’s both vibrant and balanced. 

A touch of grenadine and a garnish of a lemon wheel further enhance the concoction, rendering it a joyful and approachable choice for those seeking a blend that’s sweet yet multifaceted.


Bitter and bracing, tonic water engages in a captivating dance with absinthe’s intricate flavors. 

tonic water

The pronounced quinine bitterness of tonic serves as a bold counterpoint to the anise and herbal essences of absinthe, resulting in a blend that’s uniquely vibrant. 

A slice of cucumber and a sprig of thyme contribute to a nuanced herbal profile, crafting a concoction that’s intriguingly bitter and delightfully herbaceous, setting it apart as a distinctive choice among the array of absinthe mixtures.

What to Mix With Absinthe
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

Written by Paul Kushner

I have always had a deep interest in the restaurant and bar industry. My restaurant experience began in 1997 at the age of 14 as a bus boy. By the time I turned 17 I was serving tables, and by 19 I was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, I opened my first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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