Hawksworth: Taboo absinthe, Kelowna, B.C., served with 6 year old rye whiskey, $14. L’Abattoir: Herbsaint absinthe, New Orleans, Louisiana, $15.ĭiamond: Taboo absinthe, Kelowna, B.C., served with cognac, $14. George absinthe, Alameda, California, $12. If you’re looking to dip your toe in the pool, try one of the absinthe-based mojitos or martinis ($11).Īn absinthe rinse is required to make this extremely famous cocktail it’s not always listed on the menu, so challenge your bartender next time you’re in one of these joints. Served by the glass ($10), the bistro offers three different types of absinthe: La Fee Parisienne (France), Taboo (Canada), and Green Tree (Czech Republic). Discover releases, reviews, credits, songs, and more about Absynth Aura - Unbreakable at Discogs. If you’re looking for an all-out speakeasy experience, order the absinthe fountain ($35 per person), made with Okanagan Spirits Craft Distillery’s Taboo absinthe, the first genuine absinthe to be made in Canada. Prohibition at the Rosewood Hotel Georgia You’d need to drink a good couple of bottles to feel anything too crazy.”ġ. Sheree Abbas from Okanagan Spirits (maker of Taboo Absinthe) says that, in actual fact, thujone-the chemical expelled in the distillation of wormwood, believed to be hallucinogenic–is more common that you would think: “Thujone is actually produced when you distill gin and tequila as well, by the chemicals released in juniper and the agave plant. Either that or the copious amount of opium people were enjoying it as an accompaniment. It’s worth noting that we’re being overly dramatic: it’s claimed that hallucinations from absinthe were actually caused by copper-sulphate poisoning incurred during the colouring process in olden times. Here are our three local picks for where you to can dance with the devil. Share Tweet Share Pin Despite the fact that it was never actually illegal in Canada, absinthe still has an aura of naughtiness about it.įrom the no-doubt velvet-clad room you drink it in, to the anticipation built during its slow-drip pouring process, this aniseed and fennel-tasting beverage should be reserved for hardcore liquor fans (read: not Appletini connoisseurs).
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