Absinthe’s history mirrors the way it’s meant to be prepared: a mix of the misunderstood and the legitimately unusual. For most of its existence, the spirit has been slandered, ostracized and, in ...

Preparing absinthe, a bright green liquor made with a mixture of herbs, is a process worthy of its artistic bohemian roots. Absinthe gained notoriety in late 19th- and early 20th-century France, where ...

Absinthe, often called “the green fairy,” is an emerald-hued spirit steeped in myth, history and allure. It has captured the imaginations of artists, writers and connoisseurs for centuries, becoming ...

THERE are a number of bars in New York City these days that make cocktails with absinthe, mixing it with rum or tequila or gin to, um, complement the taste. A significant portion of them are on the ...

Cincinnati saloons rarely served absinthe in the French style, employing it more as an adjunct to alcoholic concoctions, like bitters. If you were to wander into one of Cincinnati’s tonier watering ...