The origins of this mysterious high-proof spirt may the subject of many discussions, but it’s the early misconceptions and legal challenges that make Absinthe so modish. Since its inception–sometime in the 1700s–distillers have been macerating Grande Wormwood, Green Anise and Florence Fennel (often called the ‘Holy Trinity’) as the base elixir for Absinthe. Other herbs and spices–such as coriander, Angelica root, nutmeg, Melissa and Dittany Leaves–are some of the ingredients included in closely-guarded recipes of the most famous producers.

Purists prefer to release the ‘Green Fairy’ through the traditional method(s) of serving Absinthe. This process involves a special spoon, flaming sugar cube, and slow steady drips of cold water (love it!). You can get the entire ‘Heure Verte’ set from the World of Absinthe. As for Absinthe in cocktails, it has an important role as both a simple faint compliment, and the main ingredient. The Absinthe Sour cocktail highlights this controversial spirit by creating a wonderful contrast between sour citrus and intense herbal flavors. Yes, please!

Absinthe Sour

2 oz. Absinthe (I prefer this 110 proof version)

1 oz. Fresh Lemon Juice

1 oz. Simple Syrup

Place all of the ingredients into a cocktail shaker and shake until well chilled (about 30 seconds). Pour over ice, garnish with a cherry and enjoy 😉