Absinthe Makes the Heart Grow Fonder

In 1912, several years before Prohibition, Absinthe was made illegal in the US. It was not until 2007 that the ban was removed. Many other European countries also banned the drink; although it was never so treated in the UK.

There seems to be little scientific basis for the claims of hallucinogenic effects of chemicals contained in Wormwood; one of the key ingredients of the drink.

Once the ban was removed, many US craft distillers started making Absinthe. I have a 250ml bottle from local distiller St George. The taste and odour are dominated by the anise; it needs to be used sparingly in cocktails or it becomes the overwhelming flavour. Most of the recipes that call for it use a couple of dashes, or even just a rinse of the glass.

On Thursday, I tried this drink from the San Francisco Chronicle:


Faro Dealer

3/4 ounce Cointreau
1 tablespoon fresh lemon juice
2 dashes absinthe
2 ounces Bulleitt rye whiskey

I made it incorrectly; using just a single dash of absinthe. Even with just half of the proscribed amount there was no doubting its presence in what was a fascinatingly complex set of flavours

Published in: on 30 May, 2013 at 19:53  Leave a Comment  

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