After a 95 year exile from US soil, absinthe has finally returned to American liquor stores. Although the high-proof herbal liquor has technically been legal since 1972, the Alcohol and Tobacco Tax and Trade Bureau prohibited the “absinthe” label until recently. The Green Fairy’s long-awaited reemergence was legitimized after new distillers agreed to U.S. and EU food standards, lowering the maximum concentration of thujone to a mere 10mg per 1 liter. Thujone, a chemical derived from wormwood leaves, has hallucinatory side-effects that, in high doses, are considered dangerous. Absinthe is traditionally served by filling a glass about one-fifth full of the green-pigmented liquid, placing a cube of sugar on a flat slotted spoon on the top of the glass, and then pouring water over the sugar, saturating and dissolving it into the absinthe below. Now that the spirit is available in the U.S., fans of La Fée Verte are creating their own twists on the drink:
Absinthe Minded Martini
½ oz. Absinthe
½ oz. Grand Marnier
3 oz. Gin
½ oz. Dry Vermouth
1 Orange or Lime Peel
Mix the gin and absinthe in a martini shaker. Then swirl the Dry Vermouth in a martini glass and poor out what is left. Finish by topping it off with Grand Marnier and garnishing with an orange or lime peel.
Absinthe Margarita
2 oz. Absinthe
Sour Mix
½ oz. Grand Marnier
Splash of Tequila
Lime wedge
Salt the rim of the glass and then fill it with ice. Add the absinthe and sour mix, splash in the tequila, and float the Grand Marnier. Garnish with a lime wedge.
Cajun Bloody Mary
2 oz. Absinthe
Bloody Mary Mix (extra spicy)
Splash of Tabasco Sauce
Splash of Worcestershire Sauce
Pepper
One jumbo shrimp
Fill the glass with ice, and mix the absinthe and the Bloody Mary mix. Splash in the Tabasco and Worcestershire sauces, pepper to taste, and finish by garnishing the cocktail with a jumbo shrimp.
Absinthe Dessert Cocktail
1 part Absinthe
1 part Irish Cream
1 part Kahlua
A pinch of cinnamon
Pour absinthe, Irish Cream, Kahlua, and cinnamon in drink mixer. Shake and pour over three ice cubes.
Fairy From Hell Jell-O Shots
6 oz. Jell-O
16 oz. boiling water
10 oz. cold water
6 oz. Absinthe
Bring the water to a boil and add the Jell-O mix. Then pour in the cold water and absinthe and stir. Pour the mix in shot glasses or plastic cups and leave in the refrigerator until gelled.
Absinthe Cupcakes
(via: Rachel Rappaport at coconutlime.blogspot.com)
Cupcakes:
½ cup flour
½ cup sugar
3 tablespoons butter at room temperature
¼ cup milk
¼ cup absinthe
1 teaspoon baking powder
½ teaspoon salt
1 egg at room temperature
Frosting:
1 cup sugar
¼ cup water
2 egg whites
1 tablespoon absinthe
2 drops of green food dye
Pinch of salt
Cupcakes: Preheat the oven to 350 degrees. Grease and flour 6 wells in a cupcake pan. In a large bowl, cream the butter and sugar, then add the egg, and mix. Add the flour, baking powder, and salt to the butter mixture. Once mixed, add the milk and absinthe to the batter and beat until completely smooth. Fill each well 2/3 of the way full. Bake 12-15 minutes. Let cool in the pan for a minute, then move the cupcakes to wire racks to cool completely before icing.
Frosting: Beat the egg whites and salt until soft with an electric mixer. Bring the sugar and water to a boil in a medium sauce, stirring occasionally. Continue to boil until it reaches soft ball stage. Keeps the mixer running while you pour a continuous stream of the molten syrup into the egg whites. Beat for about 5 minutes, adding absinthe and food dye after about two minutes, or until the frosting is fluffy. Frost the cooled cupcakes.