Absinthe’s mystique lies in its complexity—not only pertaining to how its distinct botanical flavors perplex the palate, but also to its elegant and almost ritualistic preparation that traditionally requires ornate and valuable paraphernalia. Not to mention it holds an infamous reputation and a history of being banned. Absinthe is commonly prepared by placing a jigger of the spirit in a glass, and then dripping water on to a sugar cube sat on an absinthe spoon perched on the rim of the glass. A green fairy will not emerge, but myriad flavors and aromas will. It's not easy to find absinthe in Metro Manila. Luckily, it's starting to gain popularity especially with the market's growing inclination towards the elusive and uncanny.
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