When I first started making it in 1997, I never expected the absinthe prohibition to be repealed, as it was on March 5, 2007. We’ve learned so much about it since those days, such as:
• Absinthe is not hallucinogenic. Never has been!
• It isn’t why Van Gogh cut off his ear.
• Absinthe need not be bitter and gross.
• Absinthe can be delicious and organic!
• The ingredients can and should be fresh and herbal!
Enjoy some absinthe today! My collection includes over 100 recipes! Make something yummy and send me the recipe and a picture and I will add it to the collection and share it on my Absinthe Cocktail Thursdays on Instagram and Facebook! 🧚♀️🥂Below is a list of retail shops, bars, hotels and restaurants where Absinthia Organic Absinthe can be enjoyed. Please email us if you are interested in scheduling a tasting meeting, ordering, or booking Absinthia for an event.
Did you know?
Normally restricted to accredited investors, the 2012 Jobs Act in the United States allows for a greater scope of investors to invest via crowdfunding. Investment crowdfunding is a way to source money for a company by asking a large number of backers to each invest a relatively small amount in it. In return, backers receive equity, debt, or revenue shares of the company.
Of course, it is not only National Absinthe Day, it is also Fat Tuesday! Enjoy a Sazerac, The Official Drink of New Orleans.
2 oz rye whiskey
2 dashes Peychaud’s bitters
Dash Absinthia Absinthe Superieure
Lemon twist for garnish
Prepare an old-fashioned glass by filling it with ice and dashing Absinthe over the top. In a separate mixing glass, muddle the sugar cube and Peychaud bitters together until the sugar is dissolved. You may add a drop of water to help this process along, but be conservative. Add the rye whiskey and ice to the bitters mixture and stir for 20 seconds until cold.
Spin the glass to coat with absinthe and discard the ice.
Strain the whiskey mixture from the mixing glass into the old fashioned glass.
Express the oils from the lemon twist over the glass, and wipe the rim of the glass with the peel yellow side of the peel. You may discard the lemon peel if you wish, or add it to the glass as garnish.
Bars and Restaurants
Absinthe Brasserie & Bar San Francisco
Bar Agricole San Francisco
Bardo Lounge Oakland
Benchmark Pizza Oakland
Bergerac San Francisco
BIX Restaurant San Francisco
Branch Line Bar Emeryville
Bull Valley Roadhouse Port Costa
Chop Bar Oakland
Copper Spoon Oakland
Dama Restaurant Los Angeles
Dragon Rouge Alameda
Flore on Market San Francisco
Gather Restaurant Berkeley
Hyatt Regency San Francisco
Old Devil Moon San Francisco
Padrecito San Francisco
SCOPA Italian Roots Los Angeles
Slanted Door San Francisco
Uptown Nightclub Oakland
Bottle Shops & Markets
Alchemy Bottle Shop Oakland
Andy’s Local Market San Rafael
Bar Keeper Los Angeles
Bitters and Bottles South San Francisco
Buckingham Wine and Spirits Oakland
Cask 3rd St & Rincon Center San Francisco, College Ave Berkeley
Crown Liquor Oakland
Eddie’s Drive In Liquors Oakland
Epicurean Trader San Francisco
Ernie’s Liquors Palo Alto
K&L San Francisco, Redwood City, Hollywood
Ledger’s Liquors Berkeley
Mill Valley Market Mill Valley
Mixing Glass Costa Mesa
Noe Valley Wine & Spirits San Francisco
Northbrae Bottle Shop Berkeley
Palo Alto Fine Wine & Spirits Palo Alto
PlumpJack Wine & Spirits San Francisco
Roberts Market Woodside
San Francisco Wine Trading Company San Francisco
Savemore Market Oakland
Vintage Wine and Spirits Mill Valley
The Whisky Shop San Francisco
Please see our website for over 100 absinthe cocktail recipes!
Follow us on Instagram, Facebook, and Twitter
I wanted to get out our first locations to you as soon as I could last week. Now for a little backstory on why my first four days of sales blew my mind…
Folks, this is really happening. Bottles of my absinthe are now on the shelves of five Bay Area liquor stores AND two high-end bars, including Absinthe Brasserie & Bar in San Francisco!
Since I started on my long journey to create an organic, small-batch absinthe, I have long dreamt of having it served at Absinthe Brasserie & Bar. And, now, it’s happened. I can hardly believe it.
I started making absinthe around the same time the restaurant first opened its doors. I was young and broke, but I went to Absinthe Brasserie and Bar for a glass of wormwood-free Pernod whenever I could. Between Pernod and my bootleg, that was the closest those of us in San Francisco in the 90s could get to the real thing. I mused about how cool it would be to have my absinthe available at their bar. At the time, I knew nothing about launching a business, getting a spirit legal, and of course, absinthe was still a decade away from the ban being lifted. It was never illegal in the US, but that’s another story…
Through the Winter 2017 Fancy Food Show I attended with my other business, NickelDime Syrups, I was introduced to Absinthe Brasserie and Bar owner, Bill Shapiro. After emailing back and forth and answering his questions about my name, which was a fun back and forth way to get to know each other, I walked in there the other day, bottle in hand, and sat down with Billie. But wait, it got even better. San Francisco uber mixologist Jonny Raglin joined us! As a friend described, it was a trio of absintheures nerding out about their favorite subject! I shared with them why my absinthe is special, that I’ve spent years perfecting the recipe. I talked about how using certified organic herbs really makes a difference in how it tastes. They agreed and decided to take a case and serve it to their customers! I was so excited to be able to tell everyone that my 20 year dream had come true!
I even shared with them some of my absinthe’s history, including how it was born from the early playa community. You can read that story on my website here.
My absinthe is now being in served in their bar. I’ll be there in a couple weeks with friends to get the thrill of ordering it at the bar. So, yes, it’s really happening.
Thank you all for your support. It means the world to me.
CGF Chief Green Faery