Absinthe

While making one of our latest cocktails, The High Springs, I realized I didn’t know much about the main spirit, Absinthe. I decided the best way to do it is to learn while we drink. Here is a quick overview of absinthe for those of you (like us) who don’t have much knowledge on this fascinating, chartreuse green, spirit.

Absinthe is an anise-flavoured liquor concocted from several plants, including the flowers and leaves of wormwood. These plants together with green anise, sweet fennel, and other medicinal herbs gives absinthe its iconic, black licorice taste. Another example of an anise spirit you are probably familiar with is Jagermeister. Although Jager is flavored with star anise instead of green anise, tasting it will still give you an idea of the flavor profile of absinthe.

Absinthe originated in Switzerland in the late 18th century however, it didn’t rise to popularity until the late 19th century France. The consumption of absinthe was opposed by social conservatives and prohibitionists partly due to its association with bohemian culture. It also got a bad rap as a dangerously addictive psychoactive drug and hallucinogen. The chemical compound thujone, which is present in the spirit in trace amounts, was blamed for its alleged harmful effects. Over the years, however, it has been proved no more deadly than any other alcohol.

Traditionally, the French preparation to drink absinthe involved placing a sugar cube on top of a slotted spoon; then placing the spoon on a glass filled with a measure of absinthe. Iced water is poured or dripped over the sugar cube to mix the water into the absinthe. The final cocktail contains 1 part absinthe and 3–5 parts water. As water dilutes the spirit, those components with poor water solubility (mainly those from anise, fennel, and star anise) come out of solution and cloud the drink. The resulting milky opalescence is called the louche. This infusion of herbs or botanicals combined with the water and sugar coax out the dissolved essences which is referred to as “blooming.” If you pay close attention, you might be able to pick out individual notes of herbs such as anise and fennel. There are other methods that include setting the sugar cube on fire but we suggest leaving that to the professionals. Our personal favorite way to enjoy absinthe is in our curated cocktail, “The High Springs.”

1. Smoke the glass with a cinnamon stick

2. In a separate glass mix

   .75 oz Absinthe

   .75 oz Elderflower Liqueur

   .75 oz Triple Sec

   .75 oz Cinnamon Orange Syrup

   1.75 Florida OJ

   .5-1 dropper of your favorite T H……….. I mean……… “CBD” tincture

3. Pour over ice in smoked glass

4. Use an atomizer to spray orange essence

5. Sip, smoke, enjoy!!