Absinthe – Absinthe bar in Copenhagen

Try our delicious absinthe at La Fée Verte in Frederiksberg.

It is a well-known fact that absinthe should be poured over a sugar cube, which is then set alight, to eventually be extinguished in the absinthe.  Well-known but also wrong.

It cannot be emphasized enough, that absinthe and other types of alcohol should not be set alight, unless you want to use it to flambé food. And even then, it should only be done with proficient guidance; Absinthe should, as whisky, be drunk with water. Possibly a little sugar, but today this is for most people/absinthes unnecessary – in the olden days it was mainly done to hide the bitterness of the absinthe.

The water must be ice cold and added carefully, preferably in drips, to achieve the “clouded” look. The ratio should be between 3 and 5 parts water to one part absinthe.

There were two major causes for the prohibition of absinthe. In the early 20th century absinthe was demonized by the French wine industry in order to maintain market shares and protect itself from competition. This was combined with various temperance moments that sought to ban alcohol in general.

Absinthe

It is a well-known fact that absinthe should be poured over a sugar cube, which is then set alight, to eventually be extinguished in the absinthe.  Well-known but also wrong.

It cannot be emphasized enough, that absinthe and other types of alcohol should not be set alight, unless you want to use it to flambé food. And even then, it should only be done with proficient guidance; Absinthe should, as whisky, be drunk with water. Possibly a little sugar, but today this is for most people/absinthes unnecessary – in the olden days it was mainly done to hide the bitterness of the absinthe.

The water must be ice cold and added carefully, preferably in drips, to achieve the “clouded” look. The ratio should be between 3 and 5 parts water to one part absinthe.

There were two major causes for the prohibition of absinthe. In the early 20th century absinthe was demonized by the French wine industry in order to maintain market shares and protect itself from competition. This was combined with various temperance moments that sought to ban alcohol in general.

Price per 3,2 cl.

Price per. 3,2 cl.

Butterfly Absinthe

Colour: Golden green. Aroma: Beautiful citrus scent: mandarin and lemon peel, but also hints of tarragon and anise. Taste notes: Fresh notes of lemon and mint, a touch of bitterness and a long-lasting aftertaste.
 
Butterfly Absinthe is inspired by a historical absinthe from the 1900’s Boston. Thanks to collaboration with the American Brian Fernald, the documents containing the original recipe from this forgotten brand was successfully retrieved, and now the Butterfly Absinthe has been revived in all its bitter, opal green glory!

70kr

Clandestine

Colour: Clear. Aroma: Concentrated aroma with notes of anise, fennel, mint, and coriander. Taste notes: Beautiful, complex taste of lemon balm and wormwood, with a long finish where anise shines through. Nice, natural sweetness.
 
The absinthe La Clandestine is probably the most famous from Artemisia Bugnon. The name refers to Claude-Alain Bugnons past as an illegal “absintheur” under the absinthe ban, which was not lifted till the mid-00s. It is made using a classic recipe from 1935 and of course contains wormwood, but the bitterness is subdued and the spirit in general nicely balanced.

70kr

Un Emile Verte

Colour: Light green. Aroma: Delicious aroma of wormwood, mint, hyssop, and fennel. Taste notes: Full-bodied and creamy taste. Matched bitterness and a persistent finish with fresh notes of mint and anise.
 
Un Émile is a traditional, green absinthe from Pontarlier right on the French / Swiss border. The absinthe is made from a grape-based spirit, which is infused with anise, fennel, and local wormwood, as well as several (naturally) secret ingredients. The green colour comes from an extra infusion of herbs after distillation. Eventually it is bottled with an impressive 68% alcohol.

70kr

Bourgeois

Colour: Light green. Aroma: Fresh, herbal aroma of anise and peppermint. Taste notes: Light sweetness and harmonious bitterness. The aftertaste is long and refreshing.
 
Absinthe Bourgeois is a traditional, green absinthe from Pontarlier. Absinthe Bourgeois is an old brand, now revived by Emile Pernot, who also reuses the iconic label with the black cat and the newspaper Pontarlier. A discreet sweetness and the relatively modest alcohol percentage (55) makes this absinthe an obvious choice for people new to absinthe.

100kr

Berthe de Joux

Colour: Chartreuse-green. Aroma: Rich and full-bodied aroma with fresh hints of mint, wormwood and fennel. Taste notes: Quite soft and fruity. Light, pleasant bitterness and long aftertaste. Berthe de Joux is a traditional, green absinthe from Emile Pernot in Pontarlier. It is made from a grape- based spirit, which is infused with anise, fennel, and local wormwood, as well as several (of course) secret ingredients. The mixture is distilled in Emile Pernot's antique copper kettles, and infused once more with herbs, to give the green colour before being bottled at 56% alcohol.

100kr

Grøn Opal

Colour: Shiny green. Scent: The perfect scent of wormwood, citrus and slight liquorice shades. Taste notes: Potent taste with lots of freshness, light, and dressy bitterness from the wormwood, as well as green, herbal notes.

Grøn Opal is a classic, green absinthe from Örebro in Sweden. Ingredients include wormwood, anise, and fennel. After distillation, a careful selection of dried herbs is added - including lemon balm and hyssop.  It is the content of chlorophyll in these herbs that make the spirit green. It is aged for 3 months in casks, which gives a deeper and more harmonious taste. Grøn Opal is bottled with a formidable 72% alcohol.

125kr

Vit Opal

Colour: Clear. Aroma: Fresh and pleasant aroma of wormwood, mint, and fennel. Taste notes: Full-bodied, slightly "minty" taste. Wormwood, anise and citrus.
 
Vit Opal is a "white" absinthe. All the flavouring ingredients are distilled, and nothing is added afterwards - therefore the spirit does not get the green colour that many associate with absinthe. But in fact, a "blanche" is at least as traditional. Among the ingredients are the classics wormwood, fennel, and anise as
well as a number of secret herbs. After distillation, the absinthe is aged for a minimum of 3 months in casks and is bottled with 56% alcohol.

125kr

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