Shake and strain into a cocktail glass.

Origin: Oyster House, Philadelphia

• 2 oz Jamaican rum
• 1 oz falernum
• 1 oz lime juice
• 1 dash Angostura bitters
• 6 drops absinthe
• 1 oz ginger beer

Combine all but the ginger beer in a highball glass. Fill the glass with crushed ice and swizzle. Top with the ginger beer and garnish with two dashes of Peychaud's bitters and a mint sprig. Serve with a swizzle stick.

• 1 oz Rittenhouse rye
• 1 oz absinthe
• 1 oz sweet vermouth
• 1 dash Angostura bitters

Stir with cracked ice and strain into a cocktail glass.

• 2 oz bourbon
• ½ tsp maraschino
• ¼ tsp absinthe
• ½ tsp simple syrup
• 2 dashes Angostura bitters

Stir and strain into a cocktail glass. Twist a lemon peel over the top and drop it in.