This is not only one of the best absinthes we've ever tasted, it also comes in a stunning bottle that anyone would be happy to give, receive, or proudly display on a bar cart.
After all, no bar is complete without a bottle of absinthe for making classic cocktails like the Sazerac or a Corpse Reviver #2 (the best morning-after drink EVER). Doc's take is distinctly herbal and minty, and a little more mellow on the anise, which makes it a little more versatile.
Husband and wife team Kevin and Stacey Herson started making green absinthe in their basement in Harlem but have since moved to a small corner of the former Pfizer factory in Williamsburg. They ferment malted barley and malted spelt sourced from organic farms in upstate New York to distill the base of Brooklyn's first (legal) absinthe.
Then, they add 10 botanicals for flavor, including grand wormwood, anise, fennel, dried lemon and mint (the rest are top-secret) and macerate them for a week before redistilling everything to concentrate the flavors and alcohol.
did you know?
All good “verte” or green absinthes get their distinctive color from macerating herbs in the spirit, which also adds a bright flavor.
tip of the tongue
Doc's is the ideal absinthe for rinsing your glass when making a Sazerac. In a tumbler or old fashioned glass, muddle a sugar cube (or 1 teaspoon sugar) with a few drops of water. Add a few ice cubes, 2 1/2 oz rye whiskey, 2 dashes Peychaud's bitters and 1 dash aromatic bitters. Stir well and strain into a second, chilled glass in which you've rolled around 1/2 teaspoon Abinsthe until the glass is thoroughly coated.