Absinthe Enjoying Resurgence in Europe

Absinthe has had a colorful history. Vincent Van Gogh, Paul Gauguin, Ernest Hemingway and Oscar Wilde were all absinthe aficionados. Today, absinthe is enjoying a resurgence of popularity in Europe. Nicknamed “the green fairy,” the drink has seen a steady growth in the number of drinkers.

Sebor Absinth, introduced in London in 1999, brings a unique recipe and taste to the market. Created in the Czech Republic from a century-old French recipe, Sebor uses authentic brewing methods and organic ingredients. A blend of 13 herbs and the purest alcohol, Sebor has a relatively low alcohol level (in absinthe terms) of 55%. Adding to its unique flavor profile, Sebor is infused with notes of mint, menthol and eucalyptus as well as fennel and angelica.

Wormwood, the key ingredient in true absinthe, is derived from an aromatic plant long believed to have hallucinogenic and psychoactive properties. Wormwood and absinthe made with wormwood were banned in many countries in Europe and in the United States before World War I

There are certain traditions for enjoying absinthe. For connoisseurs, Sebor sells the traditional “sipping pipe” as well as a “sugar spoon.” The drinker uses a flame to melt a sugar cube over the liquor before consuming it. Others prefer to drink Sebor straight over ice.

Sebor Absinth and items for the traditional absinthe ritual are available in select bars and clubs throughout Europe and at
www.seborabsinth.com.

Recipes
The Wildemule Pour 1 shot of Sebor Absinth and freshly squeezed lime juice over ice. Add ginger ale and finish with a thin slice of kiwi.		The Hemingway Pour two shots of Sebor Absinth and chilled champagne into a champagne flute.

Edited by Madelyn Miller, the Travellady

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