Spirited Discussions
A Lunch Community about Alcoholic Beverages.

A Quick Tip by MNeulander

  • Sep 4, 2010
I have always wanted to try this drink because of all the mythology attached to it.  I know it was banned for many years in the USA, the "wormwood" in it was thought to have been a hallucinogenic.  It would be very helpful if our community could list some of the brands available in the USA.
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More A Taste for Absinthe: 65 Recip... reviews
review by . August 27, 2010
Absinthe makes my heart grow fonder
I am not a big fan of the taste of licorice and anise, but after creating several recipes using Lucid absinthe, I have to say I like it. In college I occasionally choked down Jägermeister, but Absinthe has a much more complex flavor profile. It certainly is not for everyone, but it's at least worth trying.      A Taste For Absinthe is a great primer for those new to yellow/green elixir (sometimes it is clear) and a handy resource for the experienced connoisseur. I really …
About the reviewer
Michael Neulander ()
Ranked #2
Recently graduated with a Masters in Humanities degree from Old Dominion University reading in philosophy and history. I graduated from the Univ. of Miami in 1980 with a B.A. in Political Science; specializing … more
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About this book


Absinthe’s renaissance is quickly growing into a culinary movement. The “Green Fairy” is now showing up on cocktail menus at chic restaurants around the country. A Taste for Absinthe celebrates this storied and complex liquor by bringing you 65 cocktail recipes from America’s hottest mixologists to enjoy as you discover the spirit that has fascinated artists, musicians, and writers for centuries.

Absinthe expert R. Winston Guthrie has combed the nation to bring you a wide range of absinthe cocktails crafted by celebrated bartenders such as Jim Meehan of New York’s PDT, Erik Adkins of San Francisco’s Slanted Door, and Eric Alperin of The Varnish in Los Angeles. In addition to the recipes—such as the Salute to Sazerac (with rye whiskey, Angostura bitters, and lemon peel) and the Green Goddess (fresh basil leaves, cucumber vodka, simple syrup, line juice, and fresh thyme)—you will find:

- a primer on the accoutrements (spoons, glasses, fountains) for serving absinthe
- a how-to on executing your own absinthe drip
- a guide to buying the best-quality absinthe (whether imported or domestic)
- a lesson on how to discern between real absinthe and fake
- sidebars on absinthe’s rich history 

Whether you want to learn everything you need to know to host “L’Heure Verte” (the Green Hour) and impress your friends with your beautiful accoutrements and practiced pouring technique, or just make a really ...

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ISBN-10: 0307587533
ISBN-13: 978-0307587534
Author: R. Winston Guthrie
Genre: Cooking, Food & Wine
Publisher: Clarkson Potter
Date Published: September 21, 2010
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