Lucid Absinthe: The First Genuine Absinthe

IMG_5226Absinthe, originally used for medicinal purposes back in the day is now quite the spirit to add to cocktails. This is the real absinthe that is, not the kind that calls itself absinthe and claims you will see green fairies.

Lucid is the first genuine absinthe made with real Grande Wormwood to be legally available in the United States in over 95 years. Lucid is made with a full measure of Grande Wormwood (Artemisia absinthium) as well as other fine European herbs.

Real absinthe is slightly green from the plants used to make this spirit, and tastes similar to black licorice. Lucid Absinthe is real and can be enjoyed as an aperitif or digestive. Lucid uses no artificial dyes like many other impostors do.

IMG_5225I learned from Ted Breaux, the founder of Lucid Absinthe, that my experience with absinthe in Germany, was not the real thing (I was slightly heartbroken, but thankful I did not buy the bottle). Luckily I was able to meet him and drink and dine with him two days in a row and try real absinthe!

Ted walked us through an age old cocktail called the Sazerac. This cocktail tastes medicinal but is really such a delight. Made with Absinthe, Rye, Bitters, and Lemon, this drink sure went well with the Duck Fat Fries and Green Bean Tempura at The Liberty NYC. Here Ted walked us through making IMG_5232our own cocktail while we enjoyed learning the history of this spirit, his work, and how absinthe is really defining itself finally.

Luckily for us, Lucid is available in the USA and you now can have yourself some real absinthe in your home!

Sazerac- #1

IMG_5227Lucid Absinthe
2 oz rye
3 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
1 sugar cube
1 lemon peel

PREPARATION

Fill a rocks glass with ice and set aside. Muddle the sugar cube and bitters in a mixing glass. Add the rye and ice and stir to chill and dissolve the sugar. Dump the ice out of the rocks glass and rinse with Lucid, discard excess. Pour the contents of the mixing glass into the rinsed rocks glass. Rub lemon on the rim.

Sara Lehman

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.