The Mystery Liquor Is Back and Better Than Ever
Absinthe Locally Produced in Miami
A storied drink of 19th century Parisian bohemians, Absinthe Locally Produced in Miami is making a comeback as a cocktail ingredient. And while it’s a great option for fancy cocktails, it is also delicious on its own. But it’s not without its dangers — absinthe contains the toxic compound thujone, which can cause convulsions and seizures. But the prohibition-era ban on absinthe was lifted in 2007, and a few distillers are now producing thujone-free versions.
Absinthe Locally Produced in Miami
The slender, green spirit is known for its mind-opening effects that can go beyond the euphoria caused by the alcohol. These are alleged to be due to the herbal compounds in absinthe, especially fennel, wormwood and star anise, which act as both stimulants and sedatives. In addition, terpene absinthin is responsible for the bitterness in absinthe and is reported to reduce the anxiety associated with drinking large quantities of absinthe by modulating GABA type A receptors.
Vintage absinthe, which has been stored for decades in sealed bottles, often emerges distinctly amber in tint because of slow oxidation of the chlorophyll. This is a positive sign, as it proves that the absinthe was coloured naturally and not artificially with potentially toxic dyes.
Aside from a few thujone-free brands, most absinthe is made by the cold-mix process, in which herbs are blended with commercial alcohol and colored using synthetic chemicals. Some modern absinthes are bottled at strengths that reach 90% ABV. The Living Room bar at W South Beach recently introduced a new bottle of absinthe called fenom, which is less powerful and much clearer in appearance than traditional green absinthe (see the picture above). The menu is featuring this absinthe in a number of cocktails including the fenom punch, and head mixologist Elad Zvi has crafted some interesting recipes to showcase its unique flavors.