Everyone’s Going Green: The Popular Revival of the Absinthe Fairy

“A glass of absinthe is as poetical as anything in the world, what difference is there between a glass of absinthe and a sunset.”

-Oscar Wilde

After nearly a century of hiding in unmarked bottles and underground Eastern European discos, the world’s most mysterious liquor is stepping out of the shadows and back into the public eye. A revival in global absinthe production has the otherworldly concoction garnering more attention than it has seen since its heyday as the favorite inspiration of the early 20th century avant-garde art movement.

So how do you get in on the party?

Just add water… and sugar.

The Green Fairy

French Preparation

As most find absinthe much too bitter to drink straight, this

traditional preparation simply requires adding sugar and

water to taste.

•Pour 3 oz absinthe into glass

•Set Bistro Classique Absinthe Spoon over glass

•Place one sugar cube on Bistro Classique Spoon

•Pour chilled water over sugar until dissolved

•Mix quickly and serve

Bohemian Preparation

Get the party started with these flaming shots that are said

to be stronger than those made via the traditional French

preparation.

•Pour 3 oz absinthe into glass

•Place one absinthe-soaked sugar cube on Bistro

Classique Absinthe Spoon

•Set sugar cube ablaze

•Mix sugar cube into shot glass and serve

“Death in the Afternoon”

Who else would you rather ask for a drink recommendation

than absinthe-enthusiast Ernest Hemmingway who

popularized this day time treat?

•Pour one jigger absinthe into a champagne glass

•Add iced champagne until it attains the proper opalescent milkiness

“…sit daily for six hours in the Old Absinthe House, and sip the icy opal; endure till all things change insensibly before your eyes, you changing with them; till you become as gods, knowing good and evil, and that they are not two but one.”

-Aleister Crowley

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