Absinthe Fountains’ Rise
Mention absinthe in casual conversation and you are likely to receive mixed responses: some may mention hallucinations while others will share personal accounts of encountering “the green fairy,” while some others may judge a drink they know nothing about based on its reputation or lack thereof.
Absinthe’s long history dates back millennia; however, what we now recognize as modern absinthe originated in Switzerland during the late 1700s at an apothecary. At first used as a medicinal tonic for chills and fevers as well as stimulating appetite and clearing the mind, this liqueur quickly gained popularity in its own right.
Traditional absinthe production involved steeping a blend of culinary herbs such as grande wormwood (Artemisia absinthium), fennel and anise – known as the holy trinity – in neutral alcohol before distilling to separate out essential oils from alcohol and produce clear spirits with various proof levels. Additional botanicals used included petite wormwood (Artemisia pontica), hyssop, Melissa Veronica and Veronica; adding sugar produced a louche effect and gave milky white hued hued colors!
Lara Burke and Nick King Bealer hope to change this perception at their New Orleans-style bar, Papa Gede’s. Their customers can sip absinthe in its traditional belle epoque form using an absinthe fountain called Belle Epoque Fountain which drips ice cold water over sugar resting on an absinthe spoon before melting and dispensing with absinthe.