|Absinthe made outside of America
- La Grenouille – An interesting Mediterranean style absinthe produced (surprisingly) in the Czech Republic.
- L’Ancienne – Another absinthe from the distiller of La Grenouille, created to replicate the flavors of a pre-ban absinthe.
- Perroquet – a wonderfully balanced absinthe with great wormwood flavor.
- Jade PF 1901 – Based off of a reverse engineered pre-ban recipe.
- Sauvage – made with wild foraged wormwood in Pontarlier, France.
- Perroquet Barrel Aged – Like #3, but aged in oak before bottling.
- Brevans A.O. Spare – Wonderful absinthe from the Matter distillery.
- Veuve Verte – A little known, yet fantastic absinthe.
- Berthe de Joux – A masculine, herbal absinthe. Powerful, yet perfectly balanced.
- La Maison Fontaine – A great, wormwood forward blanche.
- Ridge Verte – Tasty, herbal verte from Montana
- Ridge Blanche – an uncolored absinthe from the same Montana distillery
- Pacifique – a beautifully balanced absinthe from the Pacific Northwest
- Walton Waters – Well balanced and earthy from Delaware Phoenix in NY
- Meadow of Love – delicate a rich also from Delaware Phoenix
- Marteau – a spicy absinthe from the founder of the Wormwood Society
- Duplais Blanche – a nice, light blanche
- La Clandestine – one of the most well known brands from before the U.S. ban was lifted
- Jade Nouvelle Orleans – built on the flavors of New Orleans. Unique and delicious.
- Leopold Brothers Verte – flowery, light, and sumptuous
Absinthe is a strong herbal liqueur distilled with a great number of flavorful herbs like anise, licorice, hyssop, veronica, fennel, lemon balm, angelica and wormwood (the flavor of anise and/or licorice, at least in contemporary forms of the liquor, tends to predominate). Wormwood, the one that's gained the most notoriety, is Artemisia absinthum, an herb that grows wild in Europe and has been cultivated in the United States as well. Much of the liquor's legendary effect is due to its extremely high alcohol content, ranging from 50% to 75% (usually around 60%), plus the contribution of the various herbs.
Absinthe is referred to as "La Fée Verte", or The Green Fairy, which is a reference to its often dazzling green color (depending on the brand). The color usually came from the herbs used in the distillation process.
Absinthe was served with ice water and a sugar cube, Ice water is dripped onto the sugar cube and strained into a glass. A special spoon with holes in the bottom is used to strain the mixture. when the Absinthe has mixed with the water and sugar it will turn a milky green or yellow depending on which absinthe you are drinking. This milky effect is known as the louche.