Pernod Absinthe Superieure

First produced in 1805, absinthe was banned in 1915 due to its supposed hallucinogenic effects; this French offering is based upon the original recipe from nineteenth century Switzerland. In October, 2013, Pernod returned to its classic formula, using eau-de-vie (unaged brandy) made from grapes in the Languedoc region of France, and grand wormwood from Pontarlier, France. In addition, they stopped using green dyes, naturally coloring the spirit with the chlorophyll found in the included herbs. High proof and full of anise flavor, it’s traditionally enjoyed by using the “louche” method. Pour an ounce of absinthe in a glass, and cover it with a slotted spoon with a sugar cube resting on it. Pour ice cold water over the cube, which dissolves the sugar and mingles with the liqueur. The resulting spirit turns white, and is diluted and sweetened.