COCKTAIL RECIPES: “Green Beast” & More For National Absinthe Day & St. Patrick’s Day
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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. |
Serve a Green Beast for National Absinthe Day or St. Pat’s. Pernod was the most popular brand of absinthe throughout the 19th century, until the sale of absinthe was banned in 1915. Photo courtesy Pernod. |
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ABSINTHE COCKTAIL RECIPE: GREEN BEAST Ingredients Per Drink |
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 El hada verde—the green fairy with tequila. Photo courtesy Pernod. |
Preparation
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. ABSINTHE COCKTAIL RECIPE: HADA VERDE Ingredients Per Drink |
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Preparation 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.
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