Ice water is dripped over a sugar cube to dilute absinthe, in the traditional way of serving the herbal liquor, in a Berlin bar. Ice water is dripped over a sugar cube to dilute absinthe, in the traditional way of serving the herbal liquor, in a Berlin bar. “I don’t see it becoming the next bourbon.”Last year, U.S. absinthe sales were 42% lower than in 2008—the first full year the spirit was reauthorized—according to research firm IWSR. Jeremy King, a 30-year-old firefighter from Lakewood, Ohio, said he first wanted to try absinthe after watching “EuroTrip,” a 2004 comedy featuring a group of American teenagers crisscrossing Europe. “The sage in your Thanksgiving stuffing will give you more thujone than any normal absinthe,” the Wormwood Society’s Mr. Robinson said.

Source: Wall Street Journal November 23, 2017 18:00 UTC