Absinthe’s history mirrors the way it’s meant to be prepared: a mix of the misunderstood and the legitimately unusual. For most of its existence, the spirit has been slandered, ostracized and, in ...

Reader Bites celebrates dishes, drinks, and atmospheres from the Chicagoland food scene. Explore all of our favorites at chicagoreader.com/food/reader-bites. The ...

It all started in Provence with a glass of rose wine. Well, actually, a glass of pastis before the rose. While Paul Sanguinetti, lead mixologist for the Patina Group, was in France studying wine, he ...

Le louche refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe ...

Graydon Carter’s semiprivate club carries over absinthe’s tradition as the spirit of choice for the artistically inclined: from Rimbaud and Toulouse-Lautrec to… Well, we’re not sure who dines there; ...

There are few bars more enchanting than Maison Premiere, which opened on Bedford Avenue in Williamsburg earlier this year. It’s not just the lush, romantic garden, or antique-looking absinthe drip, or ...

FAIRYTALES: “The No. 1 misconception is that it will make you completely trip out," says The Conundrum bartender Jax Hammond of absinthe, a legendary and often misunderstood spirit that's acquired the ...

A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe. (Courtesy of Southern Food and Beverage Museum) There's something romantic about absinthe — that naturally green ...