When I say absinthe, you may think of a dark bar down a cobblestone alley in the heart of the French Quarter, circa 1850. But with its spring-green freshness and light anise flavor, it’s the perfect summer aperitif. Did you know absinthe was popular with numerous authors, including Ernest Hemingway and Oscar Wilde? Production of absinthe—nicknamed “the green fairy” and reputed to cause hallucinations and even madness—was banned for a time in both the United States and Europe.

I’ve invited the green fairy to my release day celebration for Before She Wakes, my collection of Forbidden Fairy Tales. Won’t you join me on my deck? I’ve got everything you need: good-quality absinthe like this bottle of Doc Herson’s, very cold water, and sugar. Absinthe glasses are traditional and also handy, as they have fill marks for the spirit, and absinthe spoons are used to dissolve the sugar. But you can make do with a wine glass or tumbler and a slotted spoon.


Recipe

  1. Add a shot of absinthe to your glass, or fill to the line on an absinthe glass (1 part absinthe to 3 parts water is a suggestion).
  2. Place 1 or 2 sugar cubes on a spoon, and place the spoon on the rim of the glass.
  3. Drizzle cold water slowly, dissolving the sugar.
  4. Stir and enjoy!

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