“While that is true, it’s just a matter of thinking of it as the rule of either ‘go easy or go all in.’” By that, he means adding a few dashes for a whiff of aromatics and a whisper of flavor or starting with absinthe as the base spirit and building a drink’s other components around it. “Folks often don’t know what to do with absinthe because it’s such an in-your-face spirit,” says Dzu Nguyen, the beverage director for Horsefeather in San Francisco. It’s time to get a little cozier with la fée verte. Still, the liqueur continues to be misunderstood and underused. That third claim is unfounded, by the way any odd thoughts or behavior resulting from absinthe overconsumption almost certainly were caused by the spirit’s high proof (which ranges from 90 to 148) rather than the miniscule amount of wormwood in the booze.
Or possibly you remember something about the green stuff taking the blame for inducing hallucinations in bohemian artists and poets in 19th-century Parisian bars.īut absinthe is more than a color-changing novelty liqueur, liquid garnish or mind-altering substance. Perhaps you discovered it when you ordered a Sazerac, a classic cocktail that calls for an absinthe rinse, adding aroma and flavor. Maybe you were so intrigued by watching it turn white, or “louche,” after bartenders dispensed it from a Belle Epoque-era-looking fountain on a bartop that you had to buy your own bottle to partake in the ritual at home, only to find that your palate grew tired of the pronounced anise note after a few sips. Thrifty bartenders weigh in with tips and recipes for getting every last drop out of an underutilized ingredient so it doesn’t gather dust on your bar shelf.Ĭhances are your introduction to absinthe probably falls into one of three categories. Now you’re stuck with the remaining 9/10ths of the bottle and what to do with it. You bought a spirit or liqueur because a cocktail recipe called for a very minute amount.
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