Absinthe Makes the Heart Grow Fonder
Posted at 02:27:08 PM in Food and Drink, New roundupsby Justine Goodman
Between the holidays, the election, the war in Iraq and the other stories that are constantly hogging the media spotlight, you may have missed it when absinthe--a distilled, extremely alcoholic, anise-flavored booze--was legalized in the United States last month after a near century-long ban.
For those of you who aren't familiar with absinthe, think of it as the mother of all liquor; the closest thing we have to a drinkable psychotropic drug.
In fact, it may even be quantified in terms of doses rather than servings--i.e., "Waiter, may I please have a dose of Absinthe and some Xanax with my tea and crumpets?"
Not surprisingly, it didn't take long for a variety of New York bars to begin capitalizing on the drink's new legal status, adding absinthe-based concoctions to their specialty cocktail repertoires.
We sent one of our crack reporters on what is arguably the best mission anyone in history has ever been paid to carry out: Find out what bars are serving the best absinthe cocktails, go to those bars and drink those absinthe cocktails, try not to die in the process.
Lucky for her (and our legal department), she survived. To find out where you, too, can try to cheat death, or at least get really, really hammered off absinthe, go read the complete article, Absinthe Makes the Heart Grow Fonder.
(Photo credits: Above, left: The step-by-step process by which absinthe is prepared, courtesy of Wikipedia; above, right: an absinthe cocktail at PDT)







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