1. Pour 2 kg of mussels in a pan with chopped shallots and onion, add parsley in small bouquets,
2. Cover and cook until the mussels start to open,
3. Add the absinth and pepper,
4. Cover and cook until almost all the mussels are open.

1. Place a black jellybean and an agave worm from a bottle of mezcal tequila into a shot glass,
2. Add 10mls of Sebor Absinth ^TM and 5mls of Black Antica Sambuca,
3. For the finishing touch, add a chocolate covered coffee bean - light - and enjoy!

1. Vodka, Martini, and Sebor Absinth ^TM.

1. Beat the yolks for 5 minutes until it foams,
2. Add the absinthe,
3. In a second bowl, whip the cream. Combine,
4. Beat the egg whites separately, while adding the sugar. Combine the two preparations,
5. Line a mold with wax paper extending over the edges. Pour final mixture into mold and freeze for at least six hours. Remove from the mold before serving.

1. Blend 25 cl water and the sugar over a low flame for 10 minutes.
2. Infuse the absinthe leaves in the syrup.
3. Remove the leaves and add the orange and lemon juice, and the remaining 25 cl of water.
4. Freeze. Before serving, add the liquid absinthe.

1. In a Pontarlier glass start with the absinthe. Make in the traditional way with ice water and sugar,
2. Add the one shot of black sambuca and the splash of grenadine,
3. Mix Gently,
4. Sit back and relax and enjoy.

1. Set up 5oz ginger ale and 1oz of Vanilla Vodka in a 10 oz glass,
2. Then pour 1oz Sebor Absinth ^TM over sugar cube placed on the spoon,
3. Light with a match.
4. Then execute fire when sugar has carmalized with 1 oz of ginger ale.

1. Combine ingredients in a cocktail shaker.
2. Pour into a highball glass filled with crushed ice.

1. Take Two shots of Sebor Absinth ^TM,
2. Take 0ne shot of effen vodka,
3. Add half a shot of pomegranate juice,
4. Shake and serve over ice .

1. Properly chill 1 cocktail glass.
2. In mixing glass with ice, pour gin and absinthe, and stir.
3. In your cocktail glass, roll 1/2 oz of dry vermouth and throw away the excess.
4. Strain other ingredients into cocktail glass and float 1/2 oz of grand marnier over top.
5. Garnish with orange peel.

1. Place ingredients in a large glass,
2. Stir the ingredients,
3. Serve over ice.

1. Remove a little bit of Absinthe,
2. Add 4 vanilla sticks,
3. 4 cinnamon sticks into the bottle and let sit for at least 4 weeks,
4. You will have a very different tasting Absinthe drink that you can sip with ease.

1. Charge shot glasses with Absinthe.
2. Shoot absinthe as the second hand passes the "12" on the clock. Each subsequent minute that passes, take another shot.
3. Repeat for as much of the 60 minutes as poss. The brown sugar will make you hypoglycemic, and the alcohol should dehydrate you.
4. Within 18 hours of completion - Voila! A perfectly formed headache should have set in.

1. 25ml Jack Daniels and 50ml absinth,
2. Ice cubes, sugar,
3. Lemon and Lime Juice
4. Top it all off with Champagne.