Absinthe Cocktail

I have a confession: I love Absinthe. And part of it might be the mystique surrounding it, the culture that it involves. Plus, it's delicious.

It's been illegal for a long time in the U.S., but recent updates to the law surrounding imports have made it completely legal. Which is great, because now we get everything, including the top-tier Absinthes that have been enjoyed throughout the rest of the world. My current one (because Absinthe is rather expensive and I can't really justify having many more than one) is Kubler, which is Swiss Absinthe blanche, meaning it's clear in color, rather than green. It's probably the most cost-effective brand out there, being really quite good for much less than some of the exquisite brands.

But enough about that.

Absinthe Cocktail:

• 1 1/2 oz. Absinthe substitute (or, since it's legal here in 2010, Absinthe)
• 3/4 oz. water
• 1/4 oz. Anisette
• Dash orange bitters

Shake well with cracked ice and strain into 3 oz. cocktail glass.

Normally don't quite agree with recipes that call for water, as most good recipes should get all the water they require within the ice, but as we're dealing with Absinthe (which usually starts out at a mild 100 proof and can range all the way up to 160 or 180...), I'm okay in this one instance. And honestly, this is quite nice. The orange bitters give you just a hint of orange at the end, though I could probably use a little more, but it's very nice. The Anisette adds sweetness without diluting the flavor of the Anise that's so present in any Absinthe. And as much as I usually enjoy an Absinthe drip, this is a nice alternative. B+