Absinthe, or “The Green Fairy” has a rich and controversial history. An anise-flavoured distilled spirit made with Artemesia absinthium, or grand wormwood, absinthe was invented in Switzerland at the turn of the 19th century, and grew massively in popularity both in and out of Europe in the 19th and 20th centuries, especially among the aristocracy. Many famous poets, writers, and artists regularly drank absinthe for inspiration as it was said to have mind-freeing properties. Due to concerns of its safety, Absinthe has been banned in many countries until recently. Now that its production has become regulated and it has been shown to be safe to consume in responsible quantities, it is once again rising in popularity worldwide. Great as an aperitif, absinthe is traditionally enjoyed in the late afternoon, during l’heure verte (Green Hour).
The drinking of absinthe is an elaborate ritual called a “louche” involving slowly diluting the absinthe with sugar and cold water, releasing the oils in the spirit and transforming it from the harsh, bright green, highly alcoholic liquor reminiscent of that one time in university you almost had to get your stomach pumped to a beautifully smooth, milky white, sweet and spicy libation beloved by the likes of Vincent Van Gogh, Oscar Wilde, and Ernest Hemmingway.
Let our bar team show you how to prepare, louche, and enjoy absinthe in the traditional Parisian way.
For 1-4 people.
– by Jake Page