AbsintheCocktail

Fenom, Absinthe Goes Clear

Filed under: Spirits

You've probably heard of absinthe, better known as the green fairy. The legendary herbal potion made its triumphant return to the cocktail world a few years back and since then has found favor with those looking for something a little unusual. A new "modern absinthe" called Fenom recently launched in Miami. The new absinthe is clear, lower-calorie liquor that is offers a more subtle herbal flavor. The lower alcohol content (80 proof/40 percent) and clear consistency are designed to increase drinkability. It has 63 calories per ounce and is made to be enjoyed without the addition of water and sugar, just served straight with ice, but also be used with mixers like soda. A recipe that made the rounds at Miami's Mercedes-Benz Fashion Week Swim called the Two Piece combined mint leaves, Fenom, lime juice, a half wheel of orange, simple syrup and ginger ale.

The new blend liquor is handcrafted and distilled at a family-owned facility located in Fougerolles, France, that has produced authentic absinthes for more than 100 years. All natural ingredients, including wormwood, fennel, anise, gentian and mugwort are blended together with natural spring water from the Vosges Mountains. It comes in a sexy mirrored bottle. So far it's only available in South Florida but it's on the move.

Tags: absinthe, AbsintheCocktail, CocktailShaker, fenomeno ovni, spirits stocks

Absinthe in Manhattan: An Illicit Delight Comes Home

by Tom Johansmeyer (RSS feed) —

Filed under: Spirits

There is no shortage of choices when you step up to the bar. An endless array of gins, vodkas, rums and other spirits can almost be intimidating ... yet disturbingly similar. If you want to stand out while sipping and socializing, skip the norm and ask for an absinthe. Edward III, a new product on the market, distinguishes itself in many ways. A clear absinthe – so technically you aren't dancing with la fee verte – it's produced locally, with organic ingredients. And rather than prepare it traditionally, with sugar and water, it can be used as the foundation for a number of unique cocktails, as co-founder Mark Maurice explains.

There's a new spirit in town ... and it's spirited, to say the least.

Gallery: Edward III Absinthe