Absinthe Revival on the way

I remember the first time I had absinthe very clearly. Wait, let me correct that. The first time I remember having absinthe is very clear:

Sitting in a bar in South Africa a large bartender with dreadlocks responded to my query for a good strong cocktail with "I'll make you my personal invention, a flaming goblin." He then proceeded to pour a shot of absinthe and a few dashes of a dark but aromatic high proof liqueur into a shot glass, light it on fire and toss it back - just to show me how it worked. Four or five hours and twice as many Flaming Goblins later, I had a new favorite bar in Jo'Burg.

A few years ago, when the laws in the US changed to make absinthe legal again (see this comprehensive Salon article), I investigated getting a bottle. But with prices what they are, I have no desire to buy a 60$ bottle lacking thujone.

In the end though, I think good absinthe is on the way soon. This week France finally lifted the last part of the 100 year ban and allowed Absinthe to be called Absinthe again. A dash of absinthe figures prominently in many historical cocktails, and for good reason. While a cup (even properly prepared) of absinthe can be difficult to approach, the depth and finish it can add to a carefully crafted cocktail is invaluable.


Redface Tip:
Check your local liquor store - I've only ever found this in one particular store in NJ - but if you are lucky enough it might be locally available. I know I pay $22-$24 for it.

Also, check out FKR's article on the Return of the Green Fairy