It was hard to say what year it was in the windowless upper floor of NYC’s KGB Bar: The vintage cocktail dresses and sharp-tailored suits suggested 1923; the anise-tinged absinthe pours presented on a green-fringed tray channeled 1823.
But no, it was 2023, where revelers turned out to enjoy burlesque and anise-spiked cocktails at an event hosted by the Green Fairy Society. Once a Belle Époque darling, today the legendary Green Fairy—a popular nickname for absinthe—is inspiring a new generation.
What Is Absinthe?
It’s a high-proof spirit flavored with wormwood and anise, with other botanicals playing a supporting role. Since absinthe contains no added sugar, it’s technically not considered a liqueur. Named for Artemisia absinthium—the wormwood plant— absinthe typically features “the holy trinity” of wormwood, anise and fennel. Flavorings may also include star anise, hyssop and lemon balm; some American-made versions use local herbs like spearmint or rosemary.
A Brief History of the Green Fairy
The first known recipe dates back to 1789, according to The Wormwood Society, an absinthe education group. Because of its greenish tint and the way the oils “dance” in the glass as water is added, it became known as La Fée Verte (The Green Fairy). The spirit rose to popularity in France and Switzerland throughout the 1800s.
Why was it banned?
Historians point to a smear campaign by France’s wine industry, after the phylloxera epidemic decimated vineyards in the mid-1800s. As prices of wine and brandy soared, many turned to absinthe (made
This Article was originally published on Wine Enthusiast
