With a creamy mouth-feel and a finish that lasts for minutes, Lucid is just gorgeous in a Sazerac or my favorite cocktail for this liquor, the Absinthe Frappé.
The New York Times describes the best way to louche Lucid:
“The best method [is] to begin with a three-to-one ratio, and then, if the absinthe still tastes harsh, continue adding until a seductive balance is achieved. By slowly adding more to achieve the right balance, the Lucid became mellow and inviting.”
The Phoenix NewTimes on absinthe fountains:
The optimal way to supply ice water is through an absinthe fountain, a raised vessel with small spigots that are opened to a slow drip. These range in price from expensive to staggeringly expensive. The fountains are fun because you can watch the absinthe’s louche (turning from clear green to opalescent white as you add water) as it swirls and dances with each successive drop.
Ted Breaux and barrel of dregs. Dregs are the used up herbs that remain after the good stuff inside of them has been distilled into the Lucid Absinthe. As you can see, it takes a lot of herbs to make Lucid.
Happy Columbus Day! Below please find a wonderful painting of Christopher Columbus, historically accurate in every regard but one.
Some bartenders light absinthe on fire, so if you don’t want your poor Lucid subjected to flames, it might be a good idea to say so when you’re ordering.
I am a single gummy bear. I am small, and there is only one of me. But… I am 85% absinthe.
(I am sadly no longer available. I was formerly made in single-serving portions by Tailor’s Candy Shop in NYC, which has since closed.)
Having a beautiful absinthe glass and spoon for your Lucid isn’t necessary, but it sure is elegant.
The always lovely green fairy. She takes many forms.