This drink name has encompassed a wide range of specs since the turn of the twentieth century, but once it settled in New Orleans, it became the drink that’s still made there today. The now-classic version has aspects of other New Orleans classics, like the Grasshopper and the Ramos Gin Fizz, and its unique combination of ingredients make it sort of like a minty eggnog. The dessert-like drink is said to be the ideal way to begin your Mardi Gras morning.

The original Absinthe Frappé emerged in the later nineteenth century and was one of the first drinks to put absinthe in a starring role. Taking the traditional concept of chilling and diluting absinthe to bring out its flavors and make it palatable, this elegant cocktail is shaken with ice and served over crushed ice. Though anisette is the traditional liqueur in the spec, I found the combination of crème de menthe and fresh mint to be ideal here.

By the 1860s, it was common practice to add liqueurs–Curaçao and maraschino in the early days–to the Cocktail’s original formula. The term “Fancy Cocktail” typically denotes this addition and the assurance of a lemon twist, too. “Improved Cocktails” typically layer yet more flavor, with absinthe, multiple liqueurs, or a combination of bitters. The recipe below is technically an Improved Cocktail, though omitting the absinthe will knock it down to the “Fancy” level.

This Stinger riff more closely resembles the Prince and Brant cocktails, both of which call for bitters to be added to the Stinger’s simple combination of Cognac and crème de menthe. Ours switches out the French brandy in favor of bourbon and adds gentian liqueur and a little salinity, all served over crushed ice, a popular presentation during the postwar period.

The Southside cocktail very likely originated on Long Island in the waning years of the nineteenth century. Simply a Gimlet (or St. Peter) with mint, our version features the unexpected-but-welcome addition of cinnamon to this classic sour.