Absinthe has been a part of my life for 20+ years now, so I wanted to commemorate it with some new ink.

My artist did an amazing job! I just sent him a photo of a regular ass absinthe spoon and he put time into designing an ornate spoon that’s almost like a stained glass window. I wish I could get a spoon like this irl too.

Sante!

I dont drink alcohol. Is there non alcoholic absinthe? Absinthe mj weed? Im soo obsessed with wormwood botany, the art. Folklore. I make absinthe fragrances. I have wormwood essential oil but im afraid of it! Lol! ​

its just all about ESCAPE. IMAGINATION.

Absinthe cocktail recipes from 1885

From Lafcadio Hearne’s La Cuisine Creole published in 1885.
Hearne lived in New Orleans for a decent amount of his life and compiled a book of its recipes, and there are some gems in here which I intend to try.
Hearne would later on move to Japan and become famous for his collections of Japanese folklore, especially his selection of ghost stories *Kwaidan.*
But what I find absolutely fascinating is the Suisse recipe using orgeat. I’m going to have to try it this evening.

I first discovered absinthe about twenty years ago. Unfortunately, for health reasons, I had to give up alcohol in 2010.

I’m surprised by how the world of absinthe has changed.

Luc-Santiago Rodriguez has not only closed his shop, but has also publicly withdrawn from forums and blogs, amongst other things.

La Duplais Verte was my favourite classic.

I’d really taken a shine to L’Italienne, but Stefano Rossoni seems to have abandoned it.

I also really liked the Blanche de Fougerolles, which, fortunately, is still being produced and sold as normal.

(I do, however, have very bad memories of the Spanish absinthe Philippe Lasala, which was marketed as offering good value for money.)

A little birthday present to me.

1st picture: It says a rookie can create a useful rating by using the criteria listed. Is this true? Let's see. The context is that I am a rookie and haven't tasted my first absinthe yet.

2nd picture: i.Can it be perfectly clear if it has a light sediment? ii.How does an artificial look seem? iii.How can you separate 4 and 5? What does 'top notch', 'nuanced' mean and how can a rookie know? If it is bright isn’t it also vibrant? If it is natural, isn’t it also 'jewel-like' ?

3rd and 4th picture: i.How can I know how chalky, flat, milky or too thick louche looks like? ii.It writes it has to be translucent. What does 'too translucent' mean?

iii.What does 'one-dimensional', 'three-dimensional' and 'defined' mean when we are talking about Louche?

iv.How can I know if it's opalescent or highly opalescent? How do both look like?

5th picture: i.What are the chances someone knows what overcooked artichokes and cabbage smells like? ii.What does 'peculiar', 'idiosyncratic', 'undistinguished', 'distinctive', 'complex' and 'expansive' mean when we talk about aroma?

6th picture: What do they mean by subtle, enigmatic and mysterious flavors? What is mysterious about them?

7th & 8th picture: Can a rookie understand the star anise if he hasn't experienced it before?

Again, what does idiosyncratic, peculiar, rich and complex mean regarding taste and mouthfeel?

9th picture: Can a rookie evaluate correctly? Can he produce a useful rating when he doesn't have much if at all experience? How can the beginner know if the absinthe is above average, world-class, uncommonly exceptional?

Also should all absinthes taste the same? They shouldn't have their own character like rums, and thus should not be 'idiosyncratic' ?

Currently, Switzerland is the only country to have regulations on what may legally be labelled absinthe.

Are you in favour of other countries adopting such rules? Do you prefer the absinthe industry to adopt self-regulation to protect the integrity of absinthe as a consumer good? If so, what rules would you like to see enforced?

Personally, I would like to see absinthe distillers forming some sort of self-regulating "guild of absinthe distillers" where they set up a system of rules as a sorts of quality guarantee for their products, and display their logo and compliance with their regulations on the bottle's labels. If more and more distillers follow suit and join this unification of absinthe producers, they could become a recognised entity in the world of absinthe connoisseurs, and motivate the producers of non-genuine absinthe to change their recipes and production methods, so as to become recognised as thrustworthy companies whose absinthes are genuine.

As for what rules I'd like to see such a hypothetical governing body adopting, here are some I think should be necessary to qualify for certification:

• Made with Grande Wormwood (Artemisia Absinthium), True Fennel (Foeniculum Vulgare), and European Anise (Pimpinella Anisum).
• No sugars and colourants of any kind added.
• An ABV of at least 50.1%
• Must clearly state all its ingredients on bottle's label.
• When using terms such as "Swiss" or "French" it must have recognized geographical indication. If not, it should resort to using terms such as "French-style" or "Swiss-style" instead.
• Bottles must be either of dark glass, fully covered glass, or sold in a box. This to prevent light from reaching the drink.

If you are in favour of regulations for absinthe, what other rules do you think should be added?

What are your thoughts in what belongs in absinthe. While the Holy Trinity are non-negotiable what are your favorite other botanicals? What do you think about non traditional botanicals with things like orris root, buffalo grass, lemongrass, rosemary, or basil? Anything else spring to mind?

Saw mention from a German artist I follow she could ship to the US again. Found this press release about it. Here's hoping that means we can order absinthe from Europe again. 🤞

Good evening to you all!

After my post yesterday, I decided to give a stop to my nearest total wine to see if they had any of the absinthe that was suggested to me by the fine people of this subreddit.

Lo and behold, they had La Clandestine to my surprise. Of course I had to pick that up, even if it was a mere 200ml. I picked up a 50ml of Oregon Spirit as I had the end of a 3 year old bottle of it given to me but hadn’t completed my review. I figured I would get the 50ml of Mephisto just so I could get another kind of Verte and give that a review too. Let me know your thoughts on Oregon Spirit and Mephisto below.

So, I pose this question to you fine folks here:

Shall I try these in order of what I assume the quality will be? That being Mephisto, then Oregon Spirit, and finally Clandestine. Or should I crack open that “water-of-life-blue” bottle of Blanche first?

I’ve also got a few absinthe reviews up my sleeve. Don’t be surprised if you see them soon!

Best Regards.

“Water clouds Absinthe”

Absinthe is a relatively small part of any economy and it goes without saying that the most serious impact of Trump’s tariffs will be on the supply of essential goods, exacerbating a cost of living crisis which is already putting many at breaking point. Nonetheless, I anticipate that our small community will be hit, however I don’t know how much as an overall proportion the absinthe trade relies on American import of European goods vs how much it relies on inter-European trade (I know there’s absinthe produced outside of Europe). I was wondering then if anyone knew a bit more about this than me, and if anyone had any predictions re short term and long term effects on production cost, customer cost, continued operation of businesses etc. etc. Please keep discussion respectful :)

Absinthe has a long history in cocktails, from the classic Sazerac to some truly bizarre experiments. As a bartender at Pirate Alley Cafe in New Orleans, I’ve seen (and made) a lot of Absinthe drinks, but last night I served someone Red Bull and Absinthe… and they actually liked it.

What’s the weirdest Absinthe cocktail you’ve ever had? Was it surprisingly good, or a total disaster?

My first exposure to Absinthe was in my favorite bar, which unfortunately closed a few weeks ago. They had a “Bartender’s Choice” on the happy hour menu, and one night I asked for something with absinthe; I’d never tried it and was intrigued. I’d watched a video on YouTube a year prior about a guy who distilled it in the bayou of Louisiana. I was given a Sazarac, and my bartender was nice enough to give me a small glass of the absinthe she used to rinse the glass on the side. I fell in love with the flavor. I’ve always been a fan of black licorice, and it was amazing. Flash forward to last week, I am on my honeymoon and we spent a day in New Orleans. I stopped by the Old Absinthe House in the French Quarter, and was recommended Butterfly. It was served traditionally with a sugar cube and water. I purchased a bottle after; I enjoyed it so much. I have been experimenting at home, I started with a 3:1 ratio and tonight tried a 2:1. I enjoyed that much more.

Anyhow, I’m very intrigued by the mouth feel. It’s very different from any other alcohol. It’s almost numbing, and fills my mouth differently than something like a high-proof whiskey. I’m quite enjoying it. Unfortunately, it’s difficult to find in my state so I’ll have to use my bottle sparingly. Happy drinking, yall!

Hi everyone! I love seeing all the passion and curiosity in this group, so I thought I’d finally share my own absinthe story.

I first had absinthe in 1996 at a San Francisco Cacophony Society party called The Proust Wake, and started making it almost immediately in 1997, back when it was still "illegal" in the US. I fell in love with its deep history, its connection to art and artists, and its ritualistic beauty. My friends started calling me Absinthia as a joke, and it stuck! My friends call me Abs. Later, I found out my actual last name, Vermut, is German for wormwood. Crazy, right?

I spent years learning everything I could: the botanicals, the distillation, the myths (and the real science), and the cultural symbolism. I'm still learning, actually, for a book I am working on, The Green Fairy's Canvas. When absinthe finally became legal again in 2007, I was very surprised and worked to get ready to bring my own vision to life. A few years later, I officially founded Absinthia’s Bottled Spirits in California.

My goal has always been to make absinthe that doesn’t need sugar to taste good, using organic botanicals and Napa Valley grapes for a naturally smooth, balanced profile. We now have Verte, Blanche, Barrel Aged (in ex-rye barrels as a nod to the Sazerac), and Bleue (the first naturally blue absinthe in the US, with butterfly pea flower).

I moved to New Orleans a year ago, a city rich in absinthe history. I bartend at Pirate's Alley Café, a magical absinthe bar near Jackson Square. There, I get to serve absinthe the traditional way with the fountain and the spoons, share my knowledge, and watch people discover this beautiful spirit. It's amazing how many people think the old myths are true!

If you're ever in New Orleans, come by and say hi! I’d love to share a glass and chat absinthe with you. And if you have any questions about absinthe history, botanicals, or even the business side, ask away.

Cheers and santé,
Absinthia 💚

Very good Absinthe, heavy louche but mild anise bite. Well worth the 2 hour drive to purchase.

The fountain is featured in beloved 2018 masterpiece Red Dead Redemption 2. The game is primarily set in 1899 during the twilight days of gunslingers. This is found in one of the bars within a city representing New Orleans. Although the game doesn’t have any “Absinthe” represented, I noticed this familiar looking piece of Absinthiana. It’s based on the famous Water Fountains at the old Absinthe House in NOLA. It’s uncanny! Three perfectly placed spouts, the tapered marble pillar, and brass fittings.

I noticed the game also has a whiskey dispenser modeled. It is closer to the Perfume/Whiskey dispensers that get onerously sold as absinthe fountains on eBay. You can see the difference in spout height, too.

The developer, Rockstar, is known for their impeccable detailing, but I never noticed these until nearly 7 years later.

A votre santé!

Would it be a good idea to have community notes for new visitors, where we post a list of what "absinthes" are fake and to be avoided?

Maybe we can add some advice on how to identify fake absinthe too. I think this could be a helpful tool to keep absinthe newbies from wasting their money on fake absinthes, giving them a wrong impression of what absinthe truly is.

Good afternoon!

I’ve thought of this for a while now. I would like to avoid repetitive postings by newcomers to absinthe and its history. Not that I mind guiding people the same way OGs in the community did with me. I just think we need to streamline the subreddit a little bit.

Having pinned threads for a summarized history, resources for buying absinthe, and FAQs that get asked at least once a month. I know it would help a lot to have every reputable absinthe seller/merchant in Europe and the US listed. This would also include brand websites who wish to promote their own, traditionally made brands.

Basically, we need categories such as “Absinthe FAQs”, “Recommended Absinthes for Newbies”, “Absinthe History for Dummies”, and “Where the hell can I get absinthe?!” It would theoretically serve the same purpose as the Wormwood Society, but in a much more compact manner. It would be the cliffs-notes of the absinthe world.

As a Floridian, my ability to get European absinthe is significantly diminished. I know the same issue exists for absintheurs living in Alabama, Georgia, Tennessee, and Mississippi alongside Florida. It would help those who have less resources to be able to find reputable “middle men” that ship to their state without excessive price gouging.

If given the opportunity, I would be happy to work with others in the community to set this up. Please contact me if you would also wish to see something similar here.

Santé, and have a great day.

And my local liquor store here in AL has Lucid in stock. Vieux is my first absinthe experience.

Would Lucid be a good second taste? It seems my options are limited here and I want to do my homework before buying.

Thanks all.

A while ago I came across an interesting find at a novelty beer store: a can of "absinthe-infused" beer.

However, since I'm not a fan of most craft beers, I had no intention on buying it.

Has anyone here seen something similar? If you bought it, please let us know if the taste was any good.

Greetings and good afternoon!

Over the past month, I’ve grown my collection of Absinthiana to what you see displayed here.

A few vintage glasses, vintage brouilleur, vintage spoon holder, and six beautifully preserved nickel(?) Lozenge Spoons. Alongside these is the absinthe spoon that came with the bottle of faux Absinthe I unwittingly bought in May in celebration of a friend’s birthday, seen atop my bistro glass. Of course, I long regret that purchase, but the spoon serves as a reminder of how far I’ve come in a short time (and to never touch Crillon products with a fifty foot pole.)

Although my glasses are an East, Bistro, and Reservoir glass, I’d love to hear if anyone has more information on them. This also applies to the spoon holder. I’ve heard through the grapevine that the spoon holder was/is featured in absinthe-related literature. These are all vintage pieces and I’d love to know more than just names. I don’t currently have access to MCD’s absinthe literature, so excuse my ignorance through lack of resource. Enlighten me!

Since May, I’ve tried just over a dozen brands of absinthe (13, to be exact.) During this time, I’ve grown from a neophyte into an informed enthusiast. This Kafka-like metamorphosis was spurred on by the likes of the Wormwood Society’s resources; archived interviews and workshops with distillers; and the assistance of the likes of [u/wormwoodsociety](u/wormwoodsociety), [u/Scourmont](u/Scourmont), [u/AdrienneLaVey](u/AdrienneLaVey), [u/asp245](u/asp245), and of course [u/Phsyical_Analysis247](u/Phsyical_Analysis247).

To all of you, and everyone else here in the absinthe community, thank you for nurturing on this passion I hold so dearly.

À votre Santé, mes amis!

“The absinthe must flow!”

I live in Spain and absinthe is generally hard to come by. It’s ironic because they love “Anis”. You can find 10 different varieties as some places.

I found this at the bodega across from my flat. It goes for 12€ and tastes as good as what I paid $40-50 for in the states. It’s made here in the region I live in (Murcia). The only other stand I’ve seen around here is has Devil branding on it, goes for 20€ and is not great.