Absinthe Ordinaire

Absinthe Ordinaire from Esplanda is listed in the liqueur category. The listing gives no strength, base or botanical list, so the guidance below describes how absinthe is typically built and served. Check the label for the exact proof. Absinthe is traditionally flavored with anise, fennel and wormwood, so expect a dominant licorice-like aroma with herbal, slightly bitter edges. Traditional absinthe is bottled without added sugar, though some products sold as liqueurs may be sweeter, so the label is the best guide to how dry this one runs. The classic preparation is the louche. Pour a measure into a glass, then slowly drip or pour in three to five parts cold water. The drink clouds from clear or pale green to an opalescent white as the aromatic oils come out of solution, and the anise and fennel open up. A sugar cube on a slotted spoon is the traditional way to sweeten it, but taste it first, since a bottled sweetness may make the sugar unnecessary. Serve it in a stemmed glass or a small tumbler without ice, or with just a little ice if you prefer it colder. Sipping it straight is possible, but spirits in this style are usually strong and anise-heavy, so most people find the diluted version easier to drink and more aromatic. In cocktails, absinthe is mostly a modifier. The standard technique is to rinse a chilled glass with a few drops, discard the excess, and build the drink in it. That is how it appears in the Sazerac, and a rinse also suits a Corpse Reviver No. 2 or a Vieux Carré. A small measure in a Death in the Afternoon, topped with sparkling wine, is a simple option. Its anise character pairs well with salty and briny food such as oysters, olives and cured meats, and with fennel-forward dishes. It also goes with dark chocolate and almond sweets.