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May 10, 2009 04:28 PM

what to eat with absinthe ?

I recently purchased a bottle of absinthe, but haven't opened it yet (in all fairness, it's only been a week). I also have never tried absinthe before there anything that is uniquely enjoyed with absinthe, or is it something I should enjoy all by its lonesome ???

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  1. Depends on how fast you see the flying pigs ? I would say bread to absorb the alcohol.

    13 Replies
    1. re: Jimbosox04

      It would take an unbelievable amount of the fake absinthe we get in the states (and NA) to actually make one hallucinate. You really just end up getting drunk. To the OP, it is extremely hard alcohol, enjoy in moderation.

        1. re: MattInNJ

          that hallucinogenic stuff has been pretty much debunked anyways, ya know.

          1. re: jgg13

            Ya I know, If I wanna hallucinate I usually just end up taking psychedelics.

            1. re: MattInNJ

              That's a much more efficient solution to the problem, fo' shua :)

              I long ago came to the conclusion that the hallucinogenic stories were due to the proofage. In my misspent college days I used to drink a lot of 151 rum straight, and it had a real trance-inducing type of buzz vs. normal spirits & beer.

          2. re: MattInNJ

            for what it's worth, this isn't fake absinthe...

            1. re: im_nomad

              Then you should be very careful with it, and also not announce that you have it, real absinthe in the true form found in Europe is illegal to have in the US of A.

              1. re: Jimbosox04

                According to the FDA, absinthe is not illegal. The guideline now is that any beverage containing any member of the Artemisia genus (which wormwood falls under) cannot have more than 10ppm of thujone, the chemical in wormwood that is harmful. And there are now brands of absinthe being produced in the USA.

                1. re: spellweaver16

                  and the ppm of the European Version is alot more pure than what you can purchase here. Just like almost anything else, the old world version is usually much better.

                  1. re: Jimbosox04

                    Except that even vintage era absinthes have been shown to have levels of thujone so low so as to not really have any effect, so who cares?

                  1. re: Jimbosox04

                    Actually, the vast majority of absinthes sold in Europe are identical to those sold in the US. The US and the EU both require that thujone levels be below 10 ppm, and most French and Swiss absinthes meet that requirement.

                    The only difference is that the US bans anything with more than 10 ppm thujone, while the EU permits it but requires special labeling (in Czech "Horka Lihovina," in French "Amer aux Plantes d'Absinthe," in German "Bitterspirituose"). The stuff that's affected is primarily Bohemian-style absinth (no "e"). And from what I've heard, it's over-the-top bitter, tastes like mulch, and is generally unpalatable.

                    The highest thujone levels (30,000+ ppm) are found in Absinth L'Extrait de Fee. According to one taster, "It was the first "absinth" aka czechsinth I'd purchased, and the taste was terrible. Every sip walked the line between wincing and vomiting."

                    Think I'll stick to the French stuff.

              2. absinthe can pair nicely with herby seafood or shellfish, grilled or poached in butter, with only the barest squeeze of lemon or lime. i've also heard of pairings with fennel-based dishes to bring out the anise flavor, but haven't experimented with those, myself.

                1. Fish and shellfish would be nice, maybe some pork chops with tarragon will be good.

                  1. It's typically served with sugar and a classic way is to pour it over a sugar cube.

                    That or funny mushrooms.

                    1 Reply
                    1. re: lergnom

                      This is correct !! I seen the gift kits at the Airport in Munich Germany comes with a small spoon for holding the suger cube.

                    2. Doesn't answer the OP's question, but apropos of the subject of absinthe, Felten's article this week was on the same subject: