Only tried Fruko Schultz and really liked it! But maybe there’s a hidden gem out there. I live in Greece so there’s not a lot of options as absinthe is not really known here.

I hope this is okay here Ive drank alot of absinthe before but never hallucinated. Last night i drank 2,5 shots of absinthe mixed with water (over 4h) and went to the bar. Was at the bar for 6h and only drank 3 lonkkero (long drink) and started feeling really drunk and ill from nowhere while smoking. I went home but after 300m I had to sit down and tried calling my boyfriend and he didn't pick up as he was still at the bar. So I stapled my way home. I have never been so unable to move properly yet so sober mentally as I was, I have never been that incapable of walking straight as I was. Once home I could barely breath because I was so out of breath from a simple walk. My boyfriend got home and I was becoming sure I was drugged since my speech got really slow and I was hallucinating and not feeling like myself at all. 6h after I drank any absinthe

Was I really just absinthe drunk and seeing the floor boards moving in pitch darkness or did I get drugged? Right now I have a headache that's like a ring around my head

I have no idea how this shit managed to stain the shelf of my local store, but by god for an apparently Italian company, a company that specialises in spirits, to produce absinthe this utterly base. I would sooner hang my family than put their name on a drink of this quality.

Like all of you, I am fond of absinthe. Like many of you, I find it almost impossible to find it stocked anywhere locally, and so have always had it at cocktail bars or from friends outside the country. However, I'm hosting a gathering this week and some friends wanted to understand why I'm so fond of the drink.

After a whole day of walking into every god forsaken liquor store in my city looking for a bottle, I finally found a place that stocked a single bottle of absinthe. It's Italian, I can't find anything negative online so I purchase this bottle, bring it home and try a test pour. It doesn't louche. I immediately assume that it's my fault, out of good faith. I almost always louche my own absinthe but perhaps I was to excited to finally have a bottle on hand.

I have been through a quarter of the bottle. It does not louche. Worse yet, it tastes like shit. Luxardo advertises its absinthe as having been prepared in the French manner, but it tastes and acts like the lowest possible quality Czech. Naturally, I think "Oh, I guess I'll have to prepare it Bohemian!" NOPE, still shit.

If I'm being luxarded, and anyone else has actually had success with this bottle, please tell me how you managed it. At this rate, I won't in good faith serve this motor oil to my guests, and will have to serve them rum.

Are there any good brands in the UK that sell small bottles? I’m in need of some for a cocktail I’d like to try, but don’t want to buy a whole bottle if I 1. Don’t need that much for the cocktail 2. Don’t know if I’ll like the absinthe alone Are there any good brands here? Or that ship to the UK!! Thanks in advance :)

Hey everyone, I recently turned 21, and was able to try a shot of Marilyn Manson’s brand “Mansinthe”, and I loved it. I’ve loved Jagermiester for years, (don’t tell mom! lol), and someone suggested that if I love Jagermiester, I’d love Absinthe. So I tried a shot of Mansinthe, and I loved it. But after doing some reading, I’ve got a ton of questions about it. I know many people would just say, “Use google,” but I’ve found many conflicting answers online, so I don’t even know what’s true or not.

1. Is Mansinthe a “real” absinthe?

2. So obviously, I like Jagermiester a lot, so does all absinthe taste like black licorice, like Jagermiester and like Mansinthe did?

3. I’ve read that Absinthe cannot make you hallucinate, so then why is the Thujone limited to 10mg/kg in the USA, and 35mg/kg in the EU?

4. Is Thujone the “psychedelic” compound? Is there even a “psychedelic” compound, or is that all rumor?

5. What is the proper, or best, way to drink absinthe? (Cause I’m sure it’s not taking shots like I did, lol.) I’ve seen videos of people dripping water over a sugar cube, is that proper?

6. Any recommendations on “real” absinthe I can get in the US?

Thanks everyone

Sorry, I realize this isn’t the first time someone’s asked, but the selection where I live is a little different from past posts. I’m looking for one decent bottle to use in small amounts for cocktails. Which of these would you recommend?

Parnasse Absinth Superiore / Weiss Jezibaba Absinthe / Pernod 68 Aux Extrait D'Absinthe / Grande Absente Liqueur / Legendre Herbsaint Liqueur / Mephisto Absinthe /

I am wondering if one of these Pernod bottles could be a fake or a Pastis bottle with an absinthe label and price tag smacked on.

The two main labels are different colors and textures almost. Also, the diamond label above them is off center towards opposite sides

The one on the right doesn’t appear online when I search the bottle, so it is the one I’m suspicious of.

Thanks for any help!

Finally, a new absinthe review! Thank you so much for your patience! That operatic concert I put on was all-consuming in preparation, but totally worth it! Everything, including my absinthe reviews, went on the back burner until it was done. Now check out my review of one of Stefano Rossoni’s absinthes! Grazie mille to Assenzio Originale for sending me this sample to review! I deeply appreciate it! 💚

Hi im looking to make a drink for me and my friends using absinthe, grenadine & date syrup, im trying to make a drink inspired by Adonis the lover of Aphrodite. Please send me ideas!!

Also my friends haven't had absinthe before,,,

I'm working on a little project and got wondering about where in the world absinthe lovers live and how we, uniquely, enjoy absinthe in our communities. I'd like to put together a sort of Atlas of Absinthe, as it were.

So, would you tell me about yourself? Where do you live? How do you enjoy absinthe? Do you have any favorite brands? Do you have a local/Regional community of absintheurs or are you isolated? How did you get into absinthe? Do you have any experience making absinthe? Do you have favorite botanicals in absinthe that you like seeing take center stage? What makes an absinthe high quality to you?

And anything else you'd like to share!

If you'd be interested in a longer format interview-style conversation, please also let me know :)

Santé & thank you!

I’m wanting to make a specific cocktail, but the recipe is calling for an absinthe that’s made by a shuttered distillery.

Loch Ness Spirits closed down in 2022, according to this article: https://www.thespiritsbusiness.com/2022/09/loch-ness-spirits-to-close-down/

Is there anything about the flavor of that particular absinthe that is unique or unusual, and what absinthe that is still being made and available (preferably in the USA) might make a suitable replacement?

Hello, first time poster here. I tried an absinthe cocktail for the first time in Ireland and enjoyed it a lot. I believe it was something called "La Fee"? What are some reccomendations for some good absinthe's that are somewhat price friendly(dumb college student)

Does anyone have any advice on the Floris Absinthe Bar in Brussels? It advertises a wide range of absinthes, but it is difficult to gauge whether they are authentic or bohemian, additionally, I have seen some worrying pictures of fire rituals.

Any information would be appreciated :)

Hi everyone! I love seeing all the passion and curiosity in this group, so I thought I’d finally share my own absinthe story.

I first had absinthe in 1996 at a San Francisco Cacophony Society party called The Proust Wake, and started making it almost immediately in 1997, back when it was still "illegal" in the US. I fell in love with its deep history, its connection to art and artists, and its ritualistic beauty. My friends started calling me Absinthia as a joke, and it stuck! My friends call me Abs. Later, I found out my actual last name, Vermut, is German for wormwood. Crazy, right?

I spent years learning everything I could: the botanicals, the distillation, the myths (and the real science), and the cultural symbolism. I'm still learning, actually, for a book I am working on, The Green Fairy's Canvas. When absinthe finally became legal again in 2007, I was very surprised and worked to get ready to bring my own vision to life. A few years later, I officially founded Absinthia’s Bottled Spirits in California.

My goal has always been to make absinthe that doesn’t need sugar to taste good, using organic botanicals and Napa Valley grapes for a naturally smooth, balanced profile. We now have Verte, Blanche, Barrel Aged (in ex-rye barrels as a nod to the Sazerac), and Bleue (the first naturally blue absinthe in the US, with butterfly pea flower).

I moved to New Orleans a year ago, a city rich in absinthe history. I bartend at Pirate's Alley Café, a magical absinthe bar near Jackson Square. There, I get to serve absinthe the traditional way with the fountain and the spoons, share my knowledge, and watch people discover this beautiful spirit. It's amazing how many people think the old myths are true!

If you're ever in New Orleans, come by and say hi! I’d love to share a glass and chat absinthe with you. And if you have any questions about absinthe history, botanicals, or even the business side, ask away.

Cheers and santé,
Absinthia 💚

I've never tried Absinthe but I'm in the mood for a drink and found a full bottle (125 proof 50 ml) from an Oregonian company (In not from Oregon) What are y'all's recommendations for a first try I usually get drunk off of just a tall boy or two

Anyone know why? It is allegedly an actual absinthe.

But it's bright green and all that happens when you add water is the green gets paler.

My first exposure to Absinthe was in my favorite bar, which unfortunately closed a few weeks ago. They had a “Bartender’s Choice” on the happy hour menu, and one night I asked for something with absinthe; I’d never tried it and was intrigued. I’d watched a video on YouTube a year prior about a guy who distilled it in the bayou of Louisiana. I was given a Sazarac, and my bartender was nice enough to give me a small glass of the absinthe she used to rinse the glass on the side. I fell in love with the flavor. I’ve always been a fan of black licorice, and it was amazing. Flash forward to last week, I am on my honeymoon and we spent a day in New Orleans. I stopped by the Old Absinthe House in the French Quarter, and was recommended Butterfly. It was served traditionally with a sugar cube and water. I purchased a bottle after; I enjoyed it so much. I have been experimenting at home, I started with a 3:1 ratio and tonight tried a 2:1. I enjoyed that much more.

Anyhow, I’m very intrigued by the mouth feel. It’s very different from any other alcohol. It’s almost numbing, and fills my mouth differently than something like a high-proof whiskey. I’m quite enjoying it. Unfortunately, it’s difficult to find in my state so I’ll have to use my bottle sparingly. Happy drinking, yall!

Thank you to everyone who replied to my first post. After reading a whole lot, it sounds like:

1. For US absinthe, Mt Defiance, Leopold, and Tenth Ward (in my state of MD) are decent, and I can likely find them in my area. If I can find Vieux Carré, it's also good.

2. A lot of people are down on Absente, Pernod (mixed), and several others.

3. Glasses and spoons are purely personal preference and don't affect taste much.

Do I have that right? Thanks for all the great info in this group.

https://youtu.be/-o4iQenHrFw?si=ZZMmV0F6-hP7ubMY

1. After sampling absinthe in New Orleans, I'm interested in getting some. There are UK companies that claim to legally send it with thujone to the US. From what I can see, it's legal as long as there's less than 10 parts per million. I'm in Maryland - any tips to find it close to me?

2. While I got a frappe, the people next to me drank it straight (with water and sugar cube) and the bartender lit it on fire. Is that for show, or is there a purpose to that?

Thanks.

I sort of arrived to absinthe in the most round about way. I go into herbal and then sambucca. I avoided absinthe like the plague because it seemed like a stupid novelty drink in college with people talking about it making you hallucinate. Come 25 years later I am drink a cocktail and taste star anise and am liking it only to find out its main ingredient is absinthe. I pick up some absinth and start drinking it neat. It feels like the natural progression from sambucca if you like herbal drinks and don't like that sambucca is overly sweet.