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One can drink the spirit as is, bitter and bracing. Of course, the preferred way is to combine the Absinthe with a sugar cube, diluted by the cool stream of an elaborately decorated water fountain. In this, and in seemingly all things, a little ritual makes life more palatable.
To enjoy the spirit is to appreciate a method of preparation that spans centuries. First, Absinthe is poured. Then, a golden, slotted spoon spans the glass. A cube of sugar is laid atop the spoon. Cool, still water is poured over the cube, drop by drop, changing the liquid below. Indeed, we too are transformed for the better, and in so similar a manner: slowly, methodically, and often through the acts of simple ritual.
Featured notes: Anise, sugar, juniper, spices, citruses, wormwood, black current, herbs (fun fact, there is vintage absinthe in each batch)
10 ML glass bottles with stainless steel rollers.
Ingredients: coconut oil, fragrance oil, essential oil.
One can drink the spirit as is, bitter and bracing. Of course, the preferred way is to combine the Absinthe with a sugar cube, diluted by the cool stream of an elaborately decorated water fountain. In this, and in seemingly all things, a little ritual makes life more palatable.
To enjoy the spirit is to appreciate a method of preparation that spans centuries. First, Absinthe is poured. Then, a golden, slotted spoon spans the glass. A cube of sugar is laid atop the spoon. Cool, still water is poured over the cube, drop by drop, changing the liquid below. Indeed, we too are transformed for the better, and in so similar a manner: slowly, methodically, and often through the acts of simple ritual.
Featured notes: Anise, sugar, juniper, spices, citruses, wormwood, black current, herbs (fun fact, there is vintage absinthe in each batch)
10 ML glass bottles with stainless steel rollers.
Ingredients: coconut oil, fragrance oil, essential oil.
