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The rich and sweet fennel from our seasonal Strawberry-Fennel syrup compliments the anise notes in the absinthe, as well as the herbal qualities of the gin.  The Thai bitters bring it all together.  Drink it down quickly, while it is still ice-cold.

1 1/2 oz. gin
1/2 oz. Lillet blanc
1/4 oz. absinthe
1/2 oz. Royal Rose Strawberry-Fennel Syrup
1/2 oz. fresh lemon juice
1/2 dropper-full Bitter End Thai bitters

Combine ingredients with ice and shake vigorously.  Strain into a chilled cocktail glass.  Garnish with a lemon twist.

The Brimfield Fair - In the VIP Tent

Cocktails by Warren Bobrow, courtesy of Tennyson Absinthe, Polar Seltzer, The Bitter End, and Royal Rose.  Scroll down for a recipe for a fantastic tipple.

The Brimfield Cocktail (by Warren Bobrow)
3 shots Tennyson absinthe
1 shot Bulldog gin
3 tablespoons Royal Rose Rose Syrup
8 drops Bitter End Thai bitters
Polar Seltzer Mint Mojito seltzer water
fresh mint

In a cocktail shaker, add ice, absinthe & gin, bitters, and syrup.  Shake until the shaker frosts over.  Pour into short rocks glasses and top with seltzer.  Garnish with mint and a slice of citrus.

Warren Bobrow's "Wilver's Demise"

Warren Bobrow just doesn't stop!  He's done it again here, with this mouthwatering summer drink. 

*Note: to make almond water ice cubes, freeze almond water in an ice cube tray.  If you can't find almond water, try making almond milk ice cubes for a creamy substitute.

Wilver's Demise (modified to make 1 cocktail)
1 1/2 shots absinthe
2 tablespoons Royal Rose Strawberry-Fennel Syrup
Bitter End Thai Bitters
almond water ice cubes
seltzer water

Start with a glass.  Add almond ice, then Strawberry-Fennel syrup.  Add the absinthe.  Top with seltzer water, then 3 drops of the bitters.  Mix lightly and use a straw to bring the sweet syrup up from the bottom of your glass. 

Photo by Warren Bobrow

Magic Monk's Eventual Dream Punch

I highly recommend you read the full recipe by Warren Bobrow here; his words conjure a magical scene.  Makes 2 or more drinks.

3 Shots Tenneyson Absinthe or your choice of Absinthe
1 Shot Chartreuse VEP
6 shots of grilled blood orange juice
A few slices of (ungrilled) blood orange for garnish
Bitter End Moroccan Bitters
Royal Rose Tamarind Syrup
Seltzer Water

Sear blood orange segments in a cast iron or stainless steel pan until nicely browned on both sides, set aside to cool, then juice through cocktail sieve. Combine Absinthe and Chartreuse VEP in a cocktail mixing vessel of your choice. Add seared blood orange juice, then add a medicine dropper-full of the Bitter End Moroccan Bitters. Add a splash or two of the Royal Rose Tamarind Syrup. Stir to combine. Pour into a cocktail glass, top with a bit of seltzer water, and garnish with a slice of blood orange. 

Photo by Warren Bobrow

Old World Girl Scout

1 oz. Root
1 oz. Buffalo Trace bourbon
1/2 oz. Royal Rose Rose Syrup
1/2 oz. maple syrup
1/4 oz. absinthe
2-3 dashes Bittercube Jamaican #1 bitters
splash half & half, to taste

Shake until both tins frost over.  Serve on the rocks. 

The Chameleon

This drink is herbal and aromatic, with lots of licorice notes. Watch the color change as you shake it.

1 oz. Plymouth gin
1/2 oz. cachaca
1/2 oz. Royal Rose Cardamom-Clove Syrup
1/2 oz. fresh lime juice
1/4 oz. absinthe
4 dashes Angustora bitters

Combine ingredients over ice in a Boston shaker and shake vigorously.  Strain into a coupe or martini glass and garnish with an orange twist.