What You Really Need to Know About Absinthe

April 15, 2010

Until recently, my latest memory of absinthe was watching my peers drink from a bootleg bottle of it in college. After passing it around the room a few times, several of them would claim vivid hallucinations of fairies and green monsters.

At the time, absinthe was widely considered illegal in the United States and its consumption was enjoyed only by the daring or the unwise. One of its components (wormwood, grand wormwood or artemisia absinthium) was said to drive people insane and it became known in the drinking underground as the devil’s drink. So, now that I have a bottle of my own in the house, I sort of feel like a renegade.

Its tall, slender shape even threatens the other bottles of liquor in my cabinet; my beloved bourbon looks squatty, the vodka suddenly stale and overdone. But I admit, I’m not really the rebel I’d like you to think I am. I mean, I didn’t have to bribe anyone or weasel it onto a plane from Europe. I got it in aisle nine at The Party Source.

In the last few years, liquor entrepreneurs figured out that most laws banning absinthe don’t actually ban the drink itself but liquors with more than 10 parts per million of the wormwood compound. The federal government granted permission to two low-thujone absinthe producers (Lucid and Kubler) to distribute to the American market.

So why did my college buddies claim hallucinations? Probably because absinthe is 106 proof and they were drinking it straight. In other words, they were really drunk. So the following are three slightly more sophisticated approaches to drinking and enjoying the now socially acceptable absinthe.

Three Absinthe Cocktails

from www.epicurious.com

  1. buy Clomiphene in new zealand Straight with water:
  2. This is the classic way to drink absinthe. Add an ounce of absinthe to a glass, set a sugar cube atop a slotted spoon over the glass, and slowly drip icy cold water over the cube until it dissolves. The addition of the water creates what’s called the louche, the clouding effect that makes the drink much more opaque.

    1 cup crushed or cracked ice
    3 tablespoons absinthe
    1 tablespoon simple syrup

  3. bluely Death in the Afternoon:
    It’s not just an Ernest Hemingway book, it’s also the name of the cocktail he so devoutly enjoyed. His directions: “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”
  4. 3 tablespoons absinthe
    1/2 to 3/4 cup cold Champagne or sparkling wine

  5. Absinthe Sazerac:
    My favorite (and the one pictured above). Absinthe is poured into a glass, swirled, then discarded. The rinse on the sides of the glass adds a layer of complexity, especially in the aroma, to the final cocktail.
  6. 1 1/2 cups ice cubes
    1/2 teaspoon sugar
    4 dashes Bitters
    1/4 cup rye whiskey
    About 1/2 teaspoon absinthe
    1 thin strip lemon peel

{ 3 comments… read them below or add one }

Lauren April 16, 2010 at 4:01 am

Interesting, I’ve never tried absinthe. Have go make my way over to Party Source soon.


Stephen April 22, 2010 at 8:53 am

Is it still absinthe without the wormwood though? I liken these modern absinthes to the “virgin” cocktails we sometimes enjoyed as children. They look like the real thing and sometimes may even taste similar, but everyone knows they are completely different when they lack the “kick”


BeantownDrinks November 23, 2011 at 12:18 pm

This looks awesome! … Russian Sochi Absinthe Method http://t.co/uOcr5sfI via @drinkingmadeasy


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