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 ...

Despite absinthe’s notorious reputation, over the past century and a half, the spirit has redeemed itself in all sorts of cocktails, from the Sazerac to the Corpse Reviver No. 2. But there’s no ...

Reader Bites celebrates dishes, drinks, and atmospheres from the Chicagoland food scene. Explore all of our favorites at chicagoreader.com/food/reader-bites. The ...

It all started in Provence with a glass of rose wine. Well, actually, a glass of pastis before the rose. While Paul Sanguinetti, lead mixologist for the Patina Group, was in France studying wine, he ...

One of my favorite parts of tending bar is clearing up misconceptions about alcohol. The biggest one has to be the old saw about beer before liquor or vice versa. (Answer: It doesn’t matter, except ...

The phrase “think green” is supposed to stir ecologically friendly mental images of clean air, unpolluted streams and lush foliage. But for this country’s lovers of absinthe, the term has an entirely ...

A sugar cube is cradled by a slotted spoon balanced on top of a glass of absinthe. (Courtesy of Southern Food and Beverage Museum) There's something romantic about absinthe — that naturally green ...