New to the neighborhood, Wormwood introduces itself as an absinthe-focused bar. After greeting me, Ben Marquart busts out a beginner’s lesson on absinthe. He decides Le Frappe is a good place to start ...

Marielle Songy is a New Orleans food writer and her new book, “The Absinthe Frappe,” is the latest in LSU Press’s series about famous New Orleans cocktails. Songy explores the history of absinthe, ...

Shrouded in mystique and just a touch of mayhem, absinthe is the main ingredient in the drink that is the focus of a book signing and sipping event April 17 at Garden District Book Shop. "The Absinthe ...

The earthquake: you withstood it. The hurricane: you endured it. What you need: an order-restoring salve that also works for welcoming back those rays of sunshine. Yes, a frothy absinthe slushie ought ...

Ingredients: Pernod 68, sugar, crushed ice, and water. The buzz: It’s not a flavor everyone loves. And so, if the floral, Alpine aniseed of absinthe doesn’t tickle your fancy, this drink won’t be your ...

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 ...

The “Green Fairy” was everywhere at this year’s Tales of the Cocktail festival here in New Orleans, sprinkling intoxicating pixie dust at numerous seminars, tastings and parties. I’m talking, of ...

Thursday is National Absinthe Day — a good time to celebrate the Green Fairy, its legendary nickname. Absinthe is said to have originated in Switzerland in the late 18th century and by the mid-19th ...