True to its nickname, “the Green Fairy,” absinthe glows jade green in the glass, and the Absinthe Soda turns it into a soft, milky white the moment soda water meets it, the famous louche. Just 1 oz of this high-proof herbal spirit and a slow, gentle pour of soda let sweet anise and fennel bloom, while fine bubbles cut through the deep wormwood bitterness for a crisp, cooling finish. It’s worth pouring one tonight, watching the magic unfold, and sipping it slowly like a quiet ritual.
Recipe and How to Make It
Ingredients
Recipe no.159
- Absinthe — 1 oz (30ml)
- Soda water — Full
- Full = fill the glass to about 80–90%
Directions
Add ice and absinthe to the glass. (Add a little lemon juice if you like.)
Gently fill the glass with soda water so it doesn’t foam up, then stir slowly and lightly, and it’s ready. When mixing carbonated drinks, one or two slow turns of the bar spoon, lifting the ice up and down, is enough to blend everything.
Storage note — Keep the bottle at room temperature rather than in the fridge or freezer. In the cold, absinthe’s anise oils, such as anethole, can crystallize, causing cloudiness or floating particles in the bottle.
・Technique ｜ Stir
・Glass ｜ Collins Glass / Tumbler Glass
・ABV ｜ Around 8–9%
・Best Enjoyed ｜ Daytime
About the Absinthe Soda
Flavor and Character
Absinthe is a high-proof herbal spirit made with wormwood, green anise and fennel. Nicknamed “the Green Fairy,” it captivated artists and writers in late 19th-century France.
When soda meets the spirit, its anise oils, which dissolve in alcohol but not in water, turn it a cloudy, opal white. Sweet anise and fennel rise first, then crisp bubbles cut through the deep herbal flavor.
I’d sip it slowly on a warm night, like a quiet ritual. It’s mysterious, yet surprisingly easy to love.
Points, Twists & Food Pairings
Tips for Making It
- Pouring absinthe like vodka (a common mistake) — Many people pour 1 + 1/2 oz or more, as they would for a vodka highball. Absinthe is usually bottled at 45–70% ABV, so too much makes the drink harsh and overpowering. Stick to 1 oz (30ml) to let the herbs shine.
- Pour the soda slowly to watch the louche — The cloudy louche forms gradually as the anise oils meet water. Pouring gently gives the oils time to bloom, releasing more aroma. It’s also the best part of the show, so take your time.
- Add a touch of lemon or sugar — Absinthe was traditionally served with a sugar cube to soften wormwood’s bitterness. I’d always add a squeeze of lemon or a little simple syrup for first-timers, because it rounds the herbs and makes the drink far more inviting.
Twists
- Absinthe Orange Soda — Express a strip of orange peel over the glass and drop it in. The bright citrus oils soften the anise and add a warm, fruity aroma that pairs beautifully with the herbal bubbles.
- Absinthe Frappé Style — Add fresh mint and a little simple syrup, fill the glass with crushed ice, then top with soda. Inspired by New Orleans’ classic Absinthe Frappé, it’s cool, sweet and wonderfully refreshing on hot nights.
Food Pairings
- Oysters on the half shell — Anise and seafood are classic partners, as in New Orleans’ famous Oysters Rockefeller. The drink’s herbal notes lift the oysters’ briny sweetness, and the bubbles keep each bite clean.
- Grilled fish with fennel — The fennel echoes the absinthe’s own botanicals, while the soda’s crisp bubbles refresh the palate between bites of tender, smoky fish.
- Dark chocolate — Rich, bittersweet chocolate and sweet anise create a lovely licorice-like harmony, and the bubbles balance the chocolate’s richness, making a perfect after-dinner pairing.
