Absinth mixes very well with almost anything that is sweet, so try it with your favourite mixer. Refreshing with apple, orange, grapefruit or pineapple juice; easy to drink with lemonade and goes well with cola. Or try the fairy on ice with chilled water.

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30ml Absinth
30ml Apple schnapps
15ml sieved passionfruit pulp
30ml apple juice
10ml lime juice

Shake and strain over crushed ice in a flute

Jeremy Caragher at "Detroit" London

1 muddled Kiwi Fruit
30ml Absinth
10ml lime juice
10ml Monin Kiwi syrup
Sparkling white wine

Shake and strain over crushed ice in a flute and top with sparkling white wine.

Mike Enright at "Jimmy Liks" Sydney

1 teaspoon white sugar
1 dash Angastura bitters
60ml rye whisky

Coat rocks glass with Absinth. Stir bitters and sugar with ice and a dash of the whisky to dissolve the sugar in a mixing glass, when sugar is fully dissolved add more ice and the rest of the whisky, continue to stir then strain over ice into the Absinth coated glass. Garnish with a lemon peel.

Jeremy Caragher at "Detroit" London

30ml Absinth
30ml peach schnapps
60ml pink grapefruit juice
10ml lemon juice

Shake and strain over ice in a rocks glass. Garnish with a lemon slice.

Dom Gauchet for "Green Fairy" Absinth

30ml Absinth
15ml butterscotch schnapps
1 shot espresso
15ml Gomme (sugar syrup)

Shake and strain over crushed ice in a rocks glass. Garnish with an orange and lemon peel.

Sebastian Tarek for "Green Fairy" Absinth

30ml Absinth
30ml Poire de gomme (sugar syrup)
15ml Elderflower Cordial
45ml apple juice
10ml lime juice

Shake and strain into a chilled cocktail glass. Garnish with a lemon peel.

Sebastian Tarek for "Green Fairy" Absinth

60ml Absinth
60ml lemon juice
30ml Gomme (sugar syrup)
1 pasteurised egg white

Shake and strain into a chilled cocktail glass. Garnish with two mint leaves.

Richardo at "The Player" London

20ml Absinth
20ml Sourz apple schnapps
20ml Jade melon liqueur
20ml pineapple juice
20ml lime juice
10ml Gomme (sugar syrup)

Shake and strain into a chilled coctail glass. Garnish with a glowstick fishing lure.

Ben Davidson at "Posh" Sydney

10ml Absinth
20ml Tequila
15ml peach liqueur
15ml cranberry juice
5ml Gomme (sugar syrup)

Shake and strain into a chilled cocktail glass. Garnish with two mint leaves.

Grant Collins at "Water Bar" Sydney