Traditionally, an absinthe drink was made by mixing the absinthe with water, or louching. Sugar, preferably in cube form, was usually added to make the drink more palatable.

It is absinthe made exuberant. Most cocktails that call for absinthe use it almost apologetically, in drips and dashes, but not the Suissesse. The Absinthe Suissesse is a cocktail that starts with ...

Absinthe is made from the herb named grand wormwood, or Artemisia absinthium. Although technically not a liqueur because it is not sweetened before being bottled, the addition of anise and fennel ...

It’s true. Cincinnati had its devotees of “La Fee Verte,” the “Green Fairy” so beloved of habitués of the Parisian demi-monde. According to the Cincinnati Commercial Gazette [4 February 1894]: ...