Absinthe was made by Dr Pierre Ordinaire in the late eighteenth century being a medicinal elixir or tonic. The vital herbal ingredient, wormwood (artemisia absinthium) has been used for thousands of years being a digestive tonic also to energize the appetite. Absinthe should therefore be served as being an aperitif before a meal, an appetizer served with some hors d'oeuvres and finger food.

Absinthe features a strong anise flavor as well as a slight bitterness so it is best not to serve it using a meal. However, Absinthe can be utilized in cooking, much like wine. When cooking, the alcohol will probably be burned off and you will be left with the anise or licorice taste which is great in marinades. Here's a recipe for a tasty marinade for chicken or fish.

2 tbsp dried tarragon or possibly a handful of fresh tarragon
2 tbsp dried chervil or a handful of fresh chervil
1 cup of Absinthe
1 cup of dry white wine
2 tbsp sugar
A dash of salt as well as a grind of pepper

Combine all of the ingredients in a large bowl and then leave for some hours, ideally overnight. Marinade chicken or fish in the mixture for a few hours inside the fridge and then grill, barbecue or bake to get rid of off the alcohol.

You can also make use of Absinthe in stir fries and when basting meats, but make sure that you always combine it with sugar or fruit juice to make up for the bitterness on the wormwood.

Even the sexy French chef Jean-Christophe Novelli has long been known to utilize it in his recipes - risottos, Absinthe ice cream and marinades and infusions for vegetables and also fish. Absinthe ice cream -yum!

In addition there are a lot of recipes online for Absinthe cookies and Absinthe cupcakes with Absinthe frosting. Absinthe has a lot of uses!

Absinthe is additionally great in cocktails. Ernest Hemingway developed a cocktail called "Death in the Afternoon" in which he notoriously combined Absinthe with champagne, very self-indulgent. The Sazerac is a well-known Absinthe cocktail normally served in New Orleans:-

1 teaspoon of Absinthe
1 teaspoon of sugar
1 ½ ounces of rye whisky
3 dashes of Angostura bitters
Ice cubes

Freeze a cocktail glass inside the freezer then pour the Absinthe into it, swilling it around to let it coat the inside of the glass.
Put the remaining elements in a cocktail shaker, shake and pour in the glass. Garnish using a twist of lemon and drink.

You should know, if you are mixing Absinthe along with other alcoholic drinks, that Absinthe is a very strong liquor - approximately 150 proof, 75% alcohol by volume, so do not get carried away!

So, what food to serve with Absinthe? Serve Absinthe being an aperitif just before any meal, apply it in cocktails, marinades, ice cream and cakes. Have fun with the Green Fairy.