Absinthe

Absinthe

What it is

France banned it in 1915 and the name did not return to a French label until 2011; wormwood took the blame, though the modern reading is that alcohol at seventy percent was doing most of the damage. The milky clouding when water hits it is anise oil coming out of solution, which is exactly what happens the moment it meets a hot pan.

In the kitchen

A teaspoon is a full dose in a shellfish sauce: the wormwood bitterness builds as the sauce reduces while the anise evaporates, so add it at the end and taste. Over opened oysters, one drop each and nothing more.

Goes with

Oyster Scallop Fennel Cream Lobster Mussel Butter Shallot

Same species

Dry vermouth Génépi Mugwort Sweet red vermouth Tarragon Wormwood

Something wrong here, or missing? Tell us

Alcohol abuse is dangerous for your health. Drink in moderation.