Absinthe, aka The Green Fairy, is an anise flavored liquor that was the drink of choice for many of the great artists and intellectuals in late 19th-early 20th century France. This potent liqueur was, and still is, outlawed in many countries for years following many instances of harmful effects (read deaths) of drinkers; most of which were due to over indulgence of the green spirit—plus whatever other unbeknownst potent and poisonous potions were being consumed.

Kelowna, BC’s Okanagan Spirits produces their Taboo Absinthe from a historic French recipe in the European tradition using a hand-crafted and wood-fired copper pot still. The recipe includes grande and petite wormwood, anise, hyssop, lemon balm and fennel. What it doesn’t include? Chemicals, artificial flavors or sugar. Sounding healthier than the early 20th already.

You can, of course, drink Absinthe straight, but it is not for all palates as the taste can be too bitter and the alcohol content too strong. The serving ritual is below, if you’d like to call out the Green Fairy at home.

Absinthe Serving Ritual:

1. To serve Absinthe, you’ll need an Absinthe spoon or fork, sugar cube and glass.
2. Pour one shot 1.5 ounces of Absinthe into a glass.
3. Lay your slotted spoon or fork over the glass. Place a sugar cube on top of the spoon. Drip or slowly pour 3 ounces of ice water over the sugar cube.
4. The Absinthe will become cloudy or “louche.” A green ring will form around the periphery of the liquid. When the green ring disappears, the Absinthe has been properly diluted.

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