Absinthe

This infamous French liquor was the drink of choice for icons like Hemingway and Picasso—it has flavors of anise and fennel, and is highly alcoholic. We prefer to drink our absinthe in a crafted cocktail, but it can be used to add a subtle anise flavor to sauces and desserts, like these simple puddings. Absinthe is definitely an acquired taste, but we’re pretty sure we have a cocktail recipe for everyone. The Lady Liberty combines absinthe with dry white wine, vermouth, grapefruit juice and orange flower water into a lovely pale pink drink. Absinthe also mixes well with rum, vermouth and gin, as well as fruity elements like blackberries, orange peel, and grenadine. Dust off your cocktail shaker and try a new drink from F&W’s guide to absinthe—maybe you’ll see the green fairy.

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Caribbean Fairy

"This is seriously the friendliest absinthe drink I've ever had!" says Houston bar impresario Bobby Heugel. "Everyone loves it despite strong opinions on licorice flavors." He serves this creamy but not-too-rich cocktail in young coconut shells and encourages scraping up the coconut flesh with a spoon. Slideshow: More Easy Cocktail Recipes This recipe originally appeared in the Food & Wine 2016 Cocktails book.
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Sherry-Absinthe Coladas, Backgammon Beers and Rosé All Day

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.
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Apple Absinthe and More Complex Pours for Fall

The blushing skin and crisp, sweet aroma of a fresh apple is as much a symbol of autumn as a knitted scarf. Apples get a lot of play when the weather cools, baked into buttery pies or juiced and mulled with cinnamon sticks for warm cider. But the fruit also has a long history in distillation. And for those of us who prefer to drink our apple-a-day, fall is a great time to explore these complex pours. Read more >
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Petits Pots à l'Absinthe

Absinthe adds a subtle anise flavor to these puddings, which are delicious with berries. Slideshow: More Beautiful Desserts
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