How to Drink Absinthe Like a Pro

Ask someone to share their thoughts on absinthe, and you’ll likely encounter unpleasant memories of one too many Sazeracs. You might also hear a healthy dose of curiosity, as well as genuine appreciation for the misunderstood so-called “green fairy.”

Absinthe, a spirit with an unusual flavor profile and mystical allure, isn’t known for its subtlety. Its (debunked!) reputation as a rumored hallucinogen often precedes it, making it all the more intimidating for novice drinkers.

Despite whatever wild anecdotes you’ve heard, the potent green fairy is well worth a taste. We’re walking you through the basics of drinking this mysterious spirit below.

What is absinthe? 

Absinthe is an overproof, botanical spirit whose ABV (alcohol by volume) typically hovers around 55% It contains bitter herbs such as wormwood — which brings a distinctive licorice-like flavor — alongside notes of green anise, fennel, and botanicals. Eric Stashak, bar manager at Absinthe Brasserie & Bar in San Francisco, says the restaurant’s namesake spirit inspires intrigue, and sometimes distaste, among patrons.

“Americans have such an aversion to anise flavors, and it always comes up when I’m talking about absinthe,” he says. “It’s one of the biggest hurdles to overcome when serving it…and I recommend people just try a drink where there isn’t much of it.” 

How to start sipping absinthe

Absinthe is traditionally served with water and a sugar cube to soften the taste. When serving absinthe to newcomers, however, Stashak recommends the citrus-forward Corpse Reviver No. 2  or The Obituary, an old-school spin on the 50-50 Martini. (We also advise starting slow with a vanilla bean Absinthe milkshake.)

The Sazerac is another classic entry point to tasting the potent spirit. When combined with rye whiskey, Cognac, bitters, and sugar, Stashak says the absinthe takes on a nearly neutral profile to round out the whiskey’s heat.

What are the different types of absinthe? 

Absinthe-focused watering holes, such as New York City’s Maison Premiere or The Old Absinthe House in New Orleans, offer an expansive selection and tasting flights of the green fairy. Stashak notes slight, noticeable differences between absinthe styles: Swiss absinthes, for example, typically have a clean taste with intense aromatics, while French recipes are more botanical and delicate.

Sipping the green fairy neat or with a bit of sugar gives the most authentic impression of this tricky spirit — that is, if you’re up for the challenge.