'Absinthe' on Serious Eats

Classic Drinks: The Chrysanthemum

Many new bars these days have a 'low proof' section of the menu, featuring cocktails that aren't spiked with whiskey, gin, rum, or other strong spirits. As trendy as these drinks may be, they're not new. The Crysanthemum, for example, is a concoction dating back before Prohibition. It's made with dry vermouth and herbal, honeyed Benedictine, flavored with a touch of anisey absinthe. More

Snapshots from Jura: Absinthe and Little Fried Fishes from Bistrot de Pontarlier

On my recent trip to Jura, France, sponsored by the The Comté Cheese Association (thanks cheese guys!), we made a stop for dinner at the Bistrot de Pontarlier in Port Lesney. As it turns out, Pontarlier is home to one of the most important absinthe distilleries in the world. Distillery François Guy still produces its wormwood and Spanish green anise-scented concoction from the original Belle Époque recipe. More

Cocktail 101: How to Rinse a Glass

The purpose of the rinse is to impart the taste of a strongly flavored ingredient to a cocktail, without that ingredient overpowering the rest of the drink. The Sazerac is probably the best-known cocktail to feature a rinse, with its traditional wash of absinthe (or pastis, in the decades before absinthe's return to the United States). More

Mixing with Absinthe: Two New Books on the Green Fairy

Five years ago, absinthe wasn't just scarce—it was verboten. Now, three years after the once-banned spirit became legally available in the U.S., two new books covering absinthe and absinthe cocktails have been released: A Taste for Absinthe, by R. Winston Guthrie and James F. Thompson, and Absinthe Cocktails, by Kate Simon. Here's what you need to know before venturing any further with the green fairy. More

Cocktails and Spirits with Paul Clarke: Absinthe's Return

Banished from the U.S. in 1912 as a warm-up exercise by Prohibitionists, absinthe was absent from the U.S. market (legally, at least) until just this past spring. When Viridian Spirits rolled out Lucid, the first (and so far, only) absinthe to meet regulatory approval in almost 100 years, newspapers and magazines immediately began to circulate many of the old, exaggerated claims and contemporary urban myths about the spirit called the "green fairy." More

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