Absinthe has always been shrouded in myth. From drunkenness to murder, absinthe has long been blamed. Yet this delicious botanical ingredient should be included on every bartender’s shelf.
Absinthe, for those unfamiliar, is a highly concentrated herbal liqueur typically consumed after being diluted with water to dilute and dilute its active ingredients, making the experience of drinking it more relaxing and pleasurable. Diluting absinthe also eliminates its hallucinogenic properties; its hallucinogen is known as thujone.
For absinthe, dried Artemisia absinthium wormwood must first be steeped in 85% ethanol before boiling and steam distilling to extract its essential oil terpenoids and alcohol base. Once this step has taken place, the solution must then be diluted with cold water so as to allow its essential oils to release, creating its signature milky translucent hue – an effect known as “louche,” and which made absinthe the drink of choice among artists and writers of its day.
Nicolas O’Connor, Beverage Director at NYC’s Apotheke NoMad has created an extensive menu of absinthe-based drinks at his acclaimed neo-speakeasy. While he uses absinthe in various cocktails, his preferred way is with traditional Parisian style fountain that pours cold water over an ice cube perched atop a spoon and into his glass, creating the louche effect and softening the intensity of absinthe while highlighting its botanical flavors, says O’Connor.