Lynnette Marrero is an esteemed entrepreneur, philanthropist and bartender renowned for her love of Latin culture and rum. With this ethos in mind, she blends this mystical sensibility to produce drinks that both transport and enchant her audiences.

Absinthe: The Art of the Enchanted Cocktail showcases all of the wonderful ways this potent botanical spirit can enhance cocktails and improve drinking experiences. Ranging from cocktails that feature its exquisitely licorice flavors to drinks with subtle herbal infusions like wormwood, these creative recipes showcase techniques sure to excite and capture the essence of this fascinating spirit.

At the turn of the 19th century, Swiss apothecaries created the original absinthe recipe, making it popular across Europe until it was banned by France in 1915. Absinthe became synonymous with mad genius due to artists and writers advocating in favor of its use; Manet painted a famous painting depicting this spirit consumed by an unslouching street bum cradling an emerald glass in their hands: Manet’s famous Absinthe Drinker painting stands as testament.

Though traditionally absinthe is high in alcohol by volume, traditional absinthe is usually mixed with water prior to drinking in order to make it more digestible and flavorful. Water is slowly drizzled onto a sugar cube placed on a perforated spoon until the solution begins to louche–an effect which causes milky-colored milky absinthe to emerge – this allows one to experience absinthe as its creators intended. Furthermore, adding water unlocks herbal and botanical notes of absinthe’s incredible complex character making this drink truly remarkable complex yet flavorful!

Absinthe may have an intimidating reputation, but don’t underestimate its versatility! This legendary green liqueur can add herbaceous anise flavors to a range of classic cocktails such as the Corpse Reviver and Sazerac; or use it to craft modern versions of old favorites, like an absinthe highball.

Absinthe is an easy liquor to prepare, yet its execution requires patience. First step: pour a few ounces of absinthe into a heavy, stemmed glass; next place a perforated absinthe spoon with cube of sugar on its perforations on the rim of the glass; slowly drizzle cold water onto this sugar cube until its liquid turns milky white (louche). Diluting to desired strength takes between three and five times more water than absinthe; depending on personal taste and fortitude.

While an absinthe highball is an effective way to introduce yourself to this spirit, it can also serve as a replacement for cognac in drinks like the New Orleans-style Sazerac or gin & tonic. A dash of Angostura bitters helps balance its high alcohol content; or add Cointreau for sweeter blends. If you don’t have access to absinthe itself, substitute with anise-flavored liqueurs like Suze.

At its height in the second half of the 19th century, absinthe was more than just a drink: it attracted artists, poets and philosophers such as Charles Baudelaire, Paul Verlaine, Arthur Rimbaud and Oscar Wilde to cafes where they would sip it. Dubbed ‘une verte’ (‘the green one’) because of its color before water is added, absinthe also inspired Paris-based artists such as Degas, Manet and Toulouse-Lautrec who depicted fellow drinkers and its ritual paraphnalia: glasses slotted spoons and sugar cubes to soften its bitter bite while fountains would drip water into fountains to dilute it further.

Absinthe was at the root of numerous cultural movements and events during this period, from social unrest and union unrest, to women’s liberation and women’s emancipation. With wine too costly for poor people due to phylloxera’s impact in 1870s Paris boulevards became filled with absinthe drinkers.

This book details the history and legacy of absinthe, from its humble roots as an herbal tonic to its extravagantly morbid peak, exploring how its popularity inspired writers, artists and other cultural figures. A richly illustrated journey through absinthe subculture revealing myths and legends as well as historical facts; featuring colour reproductions of lithographs posters postcards antiques and other artefacts related to absinthe. A large coffee-table book that represents one of the first comprehensive studies into its era

Since 2007, when its ban was lifted, absinthe has seen a remarkable resurgence among mixologists, with mixologists making use of its potency. While absinthe can seem intimidating at first, its versatility means you can incorporate it into various beverages.

The easiest way to enjoy absinthe is with a glass of water. A classic French preparation involves placing a sugar cube atop an empty glass of absinthe on a special spoon and slowly pouring or dripping ice-cold water over it slowly or drippily from a special dispenser. The water diluting absinthe and dissolving insoluble components such as herbal oils in fennel, star anise and anise out of solution in order to create milky opalescence known as louche. Depending on your preferred intensity level you may add anywhere from half an ounce up to an entire ounce of absinthe to your drink!

Add this versatile liqueur to cocktails by mixing it with lemon juice, sugar, egg whites and seltzer for an energizing and refreshing beverage reminiscent of a White Russian. Or add ground nutmeg for an earthier take on classic Manhattan drinks!

But perhaps the most interesting way to use absinthe is in combination with other botanical flavors, as described by The Spruce Eats. Gin and absinthe pair exceptionally well as two “bold ingredients that actually work together”, bringing out both citrusy notes in both spirits while the rye’s tannins balance its astringency.

Absinthe has long been seen as an off-limits spirit among many drinkers, yet this anise-flavored liqueur has slowly earned itself a place on cocktail menus as an interesting ingredient that adds variety. Bottled at high alcohol content and often served with water dilution (known as diluting it with), absinthe is often served using an absinthe spoon with an ergonomically designed slotted tine to rest securely over a sugar cube which drips cold icy-cold water ( known as diluting). Finally, an absinthe spoon with an integral lip near its center allows it to rest securely rest securely over top of glasses without tipping them over!

Absinthe can be enjoyed straight, though more commonly it serves as an accent flavor in other drink recipes – such as the Corpse Reviver No 2 made with gin that claims it can bring the dead back to life when mixed correctly, and the Monkey Gland made with orange juice and grenadine for sweetness.

Absinthe’s robust flavors pair beautifully with other ingredients; The Spruce Eats notes how well its vibrant green liquor pairs with full-bodied gins containing botanicals and fruits that enhance absinthe’s strong flavors.

If you prefer something milder on the absinthe front, try mixing it with rich apple syrup or sherry for an equally pleasing experience. By experimenting with various recipes you will discover new ways to craft cocktails that will satisfy both newcomers and experts alike.