La Clandestine Absinthe Superieure

La Clandestine, made by Absinthe master Claude-Alain Bugnon in Switzerland and based on a "clandestine" (read: illicit) recipe from 1935, is a true benchmark for the category. As the name suggests, the recipe comes from a time when Absinthe production was strictly an underground affair, and to better hide the product from authorities, bootleggers would refrain from macerating the spirit with coloring herbs. But though it lacks the stereotypical green color, it has an intensity and concentration seldom found in other bottles. Bracingly fresh, herbacious, and potent with an underlying bittersweetness, its at its best when served with ice cold water (1:4) or better yet, over ice with a pinch of crushed mint and root beer. And no, you won't hallucinate. I promise.