Absinthe 3 Full Rip Rare

It was served to me with a rocks glass full of orange juice and the absinthe was separate in a short stemmed wine sniffer glass. And 3 shots of Absinthe (Neat. Jun 11, 2010 - Famous drinkers include Ernest Hemingway, Vincent Van Gogh, and Oscar Wilde, who once said, “After the first glass of absinthe you see.

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That same Green Muse that nourished the creativity of artists and poets in fin-de-siecle Europe is inspiring today's bartenders, with bottles of absinthe increasingly spotted on top shelves alongside other artisan spirits fueling our craft cocktail renaissance. Absinthe, enjoyed louched and opalescent from an ornate fountain or slipped into a complex cocktail, has steadily been gaining popularity with each year since it regained legal status in America in 2007, a decision that inspired much joie de vivre among Europhiles and spirits geeks who complained the product had been misunderstood and unfairly vilified for nearly a century. Cities with booming cocktail scenes have led the way. Ted Breaux 'The timing of the absinthe renaissance is serendipitous, as it has coincided with the renaissance of pre-Prohibition cocktail mixology, for which absinthe played an indelible role,' says Ted Breaux, an absinthe expert and master distiller for.

'The original 'Savoy Cocktail Book' (1930) lists more than 100 cocktails that call for absinthe. This being evident, the popularity of absinthe has surged both within and outside of the U.S.A.' Count in the Portland area. Top cocktail bars such as offer absinthe programs. At bar director David Shenaut has a new drink called the Nola Swan -- with absinthe, gin, lime juice, vermouth, simple syrup and bitters -- in honor of Mardi Gras and the Cocktail Hour's Absinthe 101 lesson. Meanwhile, Haint absinthe from Forest Grove's Dogwood Distilling is a popular newcomer on the emerging American absinthe front.

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Though Lucid distills in France, it's owned by Oregon-based Hood River Distillers. 'The Pacific Northwest has been on the forefront of this revival, and continues to be a trendsetter,' says Breaux, whose absinthe truth-finding mission helped bust myths, end myriad bans and made Lucid the first absinthe imported into the U.S.

'And while absinthe remains a niche product, it is one that has steadily gained in recognition and respect.' If you haven't had a chance to become acquainted with this sometimes revered, sometimes feared spirit, it's the perfect time. Because of New Orleans' historic connection with absinthe, perhaps you'll want to celebrate Mardi Gras, which is Tuesday, or the weekend leading up to it by sipping a bit of the spirit, tamed by a bit of water and sugar, or mixed into its most famed cocktail application, the Sazerac. 'I'm enamored with the idea that New Orleans is -- and always has been -- the portal through which European culture enters America,' says Beau Burtnick, bar director and general manager of, a creole restaurant in Northeast Portland. 'Maybe it's the city's general tolerance, respect for history, or its obvious and palpable Parisian influence, but I've long-imagined New Orleans as having some sort of private absinthe stash that only the vetted are allowed access to, especially through the almost century-long ban.' Acadia Bistro's Beau Burtnick prepares absinthe.

Charles Campos Now that everyone can enjoy absinthe, it's a matter of winning converts. If Mardi Gras isn't your thing, how about Valentine's Day? Sitting in a cozy bar before an absinthe fountain with your date does provide a certain romantic factor. Or you can just wait till March 5 for National Absinthe Day and go wild -- but not insane. That's one of those lingering myths that can be put to rest. However you decide to dive in, we have a primer that will get you ready to lift your first absinthe spoon.

What exactly is absinthe? Absinthe is a spirit that originated in Switzerland in the late 18th century and exploded in popularity a century a later, its praises sung by artistic admirers such as Pablo Picasso, Ernest Hemingway and Arthur Rimbaud. 'Absinthe is a collection of natural herbs and botanicals, macerated and distilled,' Burtnick says. Because it has no added sugar, it's classified as a spirit rather than a liqueur.