Started by two former civil servants, Absinthe Artisan is currently the only boutique bar in Singapore that focuses on serving Absinthe the traditional way – via the la louche ritual. The ritual uses the absinthe fountain to allow a slow drip of cold water into the drink, to liberate the essential oils within the spirit. The process also offers a sensory treat for the eyes as the drinker watches the green spirit change slowly into an opaque drink.

Recognising that many locals have not tasted the spirit and given its unique flavour, Absinthe Artisan has also come up with a unique crafted cocktail menu, combining fresh ingredients with absinthe to introduce nonabsinthe drinkers to its unique anise and fennel seed undertone.

Absinthe Artisan also currently carries the widest repertoire of absinthe labels in Singapore. They conduct absinthe tasting every Thursday night.

About Absinthe
Long shrouded in myth and scandals, Absinthe is gaining worldwide revival.

Invented in 1792 by a French doctor as a herbal remedy, Absinthe has often been condemned as having hallucinatory and drug‐like effects. The reality is Absinthe has both the attributes of a depressant (because of its high alcoholic content) and a stimulant (due to the anethole from anise). Because of its unique attributes, Absinthe was the favoured drink among the creative and artistic circle before it was banned for almost a century in many European countries and the United States. The ban has since been lifted (including the United States in 2007), and the drink is now available in most parts of the world but the main Absinthe producing countries are France, Switzerland, Spain, the Czech Republic and, increasingly, the United States.

For more information on Absinthe Artisan.

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