Obsessives: Absinthe

Published on Tuesday, March 4, 2008, by Meredith Arthur, Eric Slatkin, and Blake Smith / Edit Post

Obsessives: Absinthe

By Meredith Arthur, Eric Slatkin, and Blake Smith

It’s very simple: alcohol, wormwood, and some anise characteristics. But not simple at all: The carefully calibrated mix of aromatics and herbs that goes into the absinthe made by Lance Winters of St. George Spirits took extensive testing to get just right.

Absinthe image courtesy of the Virtual Absinthe Museum.


Try these absinthe cocktails:

Death in the P.M.

Round Robin

Sazerac

This is a regular series called Obsessives, in which CHOW explores the worlds of singularly focused food-industry figures. These are the people with the dirty hands, answering detailed questions about the work they do.

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POST A COMMENT |6 Comments

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  • Gotta say I was disappointed when I tried Absinthe...no trippy experience. :( must not have drunk enough

  • God, I think I'm in love with this guy. What fun!

  • We're serving Lance's Hot-Spiced Pear drink @ New Year's Eve. We just loved it during tastings.
    Gotta give props to Lance!

  • There is a NYC restaurant called Pigalle nears Times square, which is the first place I had Absinthe....if you are ever there try the "la fee verte" (the green fairy) It is so good, I forgot that I hated all the flavors it was comprised of! Drool.....

  • Van Gogh is alive and distilling absinthe on the east coast? And was that a green oompah loompah disappearing behind a barrel? Yet another great obsessives, the close-ups of things like the absinthe fountain are really effective. Eleven out of ten green fairies!

  • Its clear this guy is "passionate" about his product. What a gift. Great to see.