Absinthe: The Green Fairy’s Symphony of Flavors
Absinthe has long captured the hearts and minds of artists and writers due to its striking green color and seductive allure, captivating artists and writers throughout history. Some saw in it decadence or dandyism while for others new ideas. While poets such as Sigmund Freud, Paul Verlaine, Arthur Rimbaud embraced Absinthe as their Green Muse while some medical professionals and temperance groups campaigned against its production due to its high alcohol content and hallucinogenic properties caused by its main ingredient Artemisia absinthium).
After the devastating impact of Phylloxera on European vineyards, producers turned to distilling from grain and molasses instead of grape spirit – leading to an inflated thujone count and further increasing absinthe’s unfavorable reputation.
Modern absinthe contains less thujone than its historical predecessor and is prepared with southernwood (Artemisia abrotanum) rather than grande wormwood (Artemisia absinthium), but still boasts an intense, herbal flavor that adds dimension to cocktails. Nicolas O’Connor of NYC’s Apotheke NoMad has used absinthe in several signature drinks he serves at his bar; just a few drops can add botanical complexity as well as an interesting herbal note for added botanical complexity in cocktails.
To enjoy absinthe in the traditional Parisian manner, place a sugar cube on a perforated spoon (or fork) and rest it over your glass of absinthe. As it drips onto the cube, absinthe will cause it to dissolve gradually while creating an irresistibly sweet drink! In addition, you can add drops of water over it to cool and aerate it further, creating the appearance of milkiness in the beverage.