Green Fairy Irish Beauty

Try this Irish beauty made with whiskey, maraschino, dry curacao, bitters and a touch of green fairy (anise-flavored absinthe with a natural green color and made from culinary herbs). A bit more on the green fairy thing…

Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. The consumption of absinthe was opposed by social conservatives and prohibitionists, partly due to its association with bohemian culture. Absinthe drinkers included Ernest Hemingway, James Joyce, Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Henri de Toulouse-Lautrec, Amedeo Modigliani, Pablo Picasso, Vincent van Gogh, Oscar Wilde, Marcel Proust, Aleister Crowley, Erik Satie, Edgar Allan Poe, Lord Byron, Alfred Jarry, and Marilyn Manson.

Absinthe has often been portrayed as a dangerously addictive psychoactive drug and hallucinogen. The chemical compound thujone, which is present in the spirit in trace amounts, was blamed for its alleged harmful effects. By 1915, absinthe had been banned in the United States and in much of Europe, including France, the Netherlands, Belgium, Switzerland, and Austria-Hungary, yet it has not been demonstrated to be any more dangerous than ordinary spirits. Recent studies have shown that absinthe’s psychoactive properties have been exaggerated, apart from that of the alcohol.

No to worry, it’s available for purchase online.

Prep time:  2 minutes | Servings:  1

Ingredients:

(Note: Increase amount of ingredients for desired servings. Ingredient brand names can be substituted for like product.)

  • 2 ounces Irish Whiskey
  • ¼ ounce absinthe
  • ¼ ounce Pierre Ferrand Dry Curacao
  • 1 bar spoon Luxardo maraschino
  • 1 dash Argosturo bitters
  • Lemon or orange twist and cherry for garnish

Directions:

Add all ingredients except garnishes into a mixing glass, fill with ice and stir for about 20 seconds. Strain liquid into a chilled cocktail glass, garnish and serve (preferably with a side cigar).

Reference material taken in part from the following sources: Wikipedia; seriouseats.com, recipe by Nick Caruana

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