Absinthe in Culinary Delights Absinthe has long held a fascination for people around the globe. From savory dishes enhanced with notes of licorice-like goodness to sweet treats featuring herbal accents, Absinthe adds an exciting flavor profile that is sure to please at every meal. Be it cocktails, marinades or as a final drizzle on meats and stews – Absinthe’s subtle bitterness adds complexity even in complex meals!
Traditional absinthe is produced through maceration and distillation processes, where herbs such as wormwood, fennel, and anise are chopped finely or cracked before mixing with high-proof neutral alcohol in clean glass jars and left to steep for days or weeks before being distilled down to produce a higher alcohol concentration for consumption – this method of absinthe production is known as absinthe blanche and forms the foundation of nearly all available commercial absinthe today.
Absinthe producers using cold-mixing techniques that do not involve distillation produce a cheaper version, known as verve absinthe, with some bottles reaching 90 percent ABV.
No matter its high ABV, this herbal spirit is delicious and versatile – definitely something worth adding to your home bar menu! Nicolas O’Connor of NYC’s Apotheke NoMad has become such a fan of absinthe that he has created an extensive absinthe list and used it in some of their signature cocktails as well as sipping traditional Absinthe by setting fire to sugar cube on a spoon balanced over his glass of absinthe.