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COCKTAIL RECIPES: “Green Beast” & More For National Absinthe Day & St. Patrick’s Day

March 5th is National Absinthe Day, celebrating a spirit that for almost a century was banned in the U.S. Here’s the history of absinthe.

A green-colored spirit made from the flowers and leaves of the wormwood herb (Artemisia absinthium), absinthe was a favorite of Parisian writers and artists of the 19th century, who called it the “green fairy” and credited it with powers of creativity.

However, consumption of absinthe was accused of leading to hallucinations and madness. The troublemaker was believed to be a chemical component of wormwood, thujone. Today, we know that while thujone can be dangerous in large quantities, there is far too little of it in absinthe to have any negative effect. There is no modern proof that absinthe is any more dangerous than any other spirit.

General alcoholism, possibly in combination with other medical maladies, were the most likely causes of the hallucinations and madness of absinthe drinkers. In 2008, it became legal to import absinthe into the U.S., and domestic distillation began as well.

Pernod Absinthe, the original absinthe brand, has whipped up some cocktails to get everyone in the “green fairy” mood.


Serve a Green Beast for National Absinthe Day or St. Pat’s. Photo courtesy Pernod.



Ingredients Per Drink

  • 1 part absinthe
  • 1 part lime juice
  • 1 part simple syrup
  • 4 parts water
  • Sliced cucumbers
  • Ice
  • Garnish: cucumber wheel

    El hada verde—the green fairy with tequila.
    Photo courtesy Pernod.



    1. MUDDLE 2 slices of cucumber in a cocktail shaker.

    El hada verde is Spanish for la fée verte, or green fairy. The green fairy becomes el hada verde when tequila is mixed with absinthe.


    Ingredients Per Drink

  • 1 ounce blanco/silver tequila
  • 1/2 ounce absinthe
  • 1 ounce lime juice
  • 3/4 ounce simple syrup
  • Middled fresh rosemary
  • Garnish: coarse sea salt or kosher salt, rosemary sprig
  • Ice


    1. MUDDLE a rosemary sprig in a mixing glass. ADD tequila, absinthe, lime juice and simple syrup and shake with ice.

    2. RIM a rocks glass with salt, if desired.

    3. STRAIN cocktail into a glass. Garnish and serve.


    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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