Many of you have probably heard about the man who suffered severe burns after he tried to drink a flaming shot of absinthe. For those of you who haven’t, here is a link to the story: http://goo.gl/Ft4BQ. The bartender who poured the flaming shot claims he had lots of experience making flaming drinks. We strongly encourage all absinthe drinkers and all bartenders to respect the green fairy and serve her without burning her. She likes to be treated well.
Lucid fans, if you don’t want your bartender to light your Lucid, then we recommend saying so when you order your drink. Otherwise, the bartender may do it, and it will be too late!
For Lucid fans in Chicago, absinthe expert Deidre Darling hosts monthly absinthe education classes at The Savoy Restaurant. The next class will be held on May 30 and focuses on how to use absinthe in cocktails. For more information, contact The Savoy at http://www.savoychicago.com/chi/
Back in the day, absinthe was a medicine that was bottled as a concentrate, usually between 120 and 144 proof. It was delicious, and it was good for you.
Some people claim the Russian word for wormwood is chernobyl; however, this claim may very well not be true.
The green anise used in authentic absinthe is a small Mediterranean seed. It is not the star-shaped stuff that comes from Asia.
- Rinse of Lucid Absinthe
- 2 ounces Tap 357 Canadian Maple Rye Whisky
- 1/2 ounces Van Gogh Rich Dark Chocolate Vodka
- 3 dashes Peychaud’s bitters
- Stir last three ingredients well with ice
- Strain into absinthe-rinsed rocks glass. Garnish with an orange peel.
Created by Jonathan Pogash, The Cocktail Guru
Do you know what three herbs are always found in authentic absinthe? This is basic absinthe knowledge that we want every Lucid fan to have.
Here’s a tough question for you. Do you know what non-essential herbs can be found in absinthe? That means herbs that aren’t required but that add flavor.
The three herbs that are always found in authentic absinthe are: artemisia absinthium, green anise, and sweet fennel.
As for non-essential herbs, two of them are hyssop and lemon balm. They can be found in absinthe but are not required for the absinthe to be authentic. The herbs that are lighter in flavor and aroma are not put in the distillation; they are added after the distillation. That is where absinthe gets additional layers of flavor.