We are thrilled to have won GOLD MEDALS at the San Francisco World Spirits Competition and the New York International Spirits Competition!
Absinthia has carefully crafted her absinthe using certified organic and biodynamic grapes from California, and certified organic herbs – fresh wormwood (artemesia absinthium), star anise, fennel seed, and coriander seed – from an organic farm in Oregon.
Absinthia absinthe is smooth, drinkable, elegant. Because it is made with fresh wormwood, this Swiss style blanche has a natural sweetness and is delicious neat, on the rocks, with a splash of cold water, or in a cocktail. While some have warned her about “giving away the farm,” Absinthia wants to share with you the hundreds of ways to enjoy absinthe in her collection of cocktail recipes that she has been collecting for over a decade.
Absinthia Organic Absinthe is available for distribution and is perfect for your bar, restaurant, hotel, or bottle shop. For home use or to try it at a restaurant or bar, please select Where to Buy. Please find us on Facebook, Instagram, and Twitter.
Traditional Flavor. West Coast Ingredients.
Certified Organic. 100% Woman Owned.
Absinthia Organic Absinthe Superieure*. Cheers!
*Superieure indicates a true absinthe
Where to Buy Absinthia™ Organic Absinthe
Current Account List 6/2019
Bars & Restaurants
Bottle Shops & Markets
South San Francisco
“Absinthia really stood out to us for its elegant simplicity. We love that it’s locally made…This is a great introduction to absinthe, but also something an experienced drinker can appreciate.”
– Peter Mustacich, owner of Alchemy Bottle Shop
“It’s so so so very good.”
– Joe Barwin, Bitters + Bottles
“Compared to other absinthes I’ve tried, Absinthia’s Absinthe Superieure Blanche is lighter, cleaner, and exceedingly smooth.”
– East Bay Express
“One of the best that I have tasted. It is a very fun absinthe to play around with in cocktails and very clean at the same time if you are in the mood to sip on it.”
– Justin Sheffey, Bergerac
Shortly after my second Burning Man, in November, 1996, I attended a San Francisco Cacophony event, hosted by Miss P, founder of the Burning Man Center Camp Cafe. At the Marcel Proust wake, I had my first taste of absinthe. Something about it pulled me in…I remember seeing this green elixir in a crystal bowl with a ladle, and a pitcher of cool water nearby. I asked what it was and was told, absinthe. OH! I laughed nervously, walked away, and walked back. I had heard of absinthe, and I was intimidated, but it was so pretty, glowing green and fragrant. I served myself my first glass. And then another. Pretty soon, the evening became a magical and enchanted one, full of friends new and old, a giggly chill space, gardenia flowers being passed around, and of course, glasses of green absinthe everywhere. The man who made it, Tom Sheft, gave me the recipe, which claimed to be from a family in the French countryside. I immediately had my doubts, given that the recipe called for everclear, wormwood and anise tinctures (available at a small shop in the Mission), and yellow and green food coloring. And yet, I knew I had to make this stuff.
Absinthe Cocktail Recipes
While absinthe is traditionally served with cool water and a sugar cube, Absinthia believes that well crafted absinthe doesn’t need sugar. Enjoy Absinthia Organic Absinthe 1:3 absinthe to water for a milky, delicious louche. Absinthe is wonderful in cocktails such as the Sazerac, Corpse Reviver No. 2, and the Death in the Afternoon, or any of our 100+ absinthe cocktail recipes in our collection.