The Green Fairy has been around for a few centuries now, and was popularized by the 19th Century bad boys. The likes of Arthur Rimbaud, Paul Verlaine, Vincent Van Gough, Oscar Wilde, and Aleister Crowley were supposed devotees of the highly alcoholic beverage, despite the popular belief that it was a highly addictive psychoactive drug. Recent studies have shown that it does not actually induce hallucinations, as once thought, but at up to 75% ABV, it sure will give you a hang over to end all hangovers.
Traditionally, absinthe is prepared by placing a sugar cube on top of a specially designed slotted spoon and then placing the spoon on the glass which has been filled with a shot of absinthe. Ice-cold water then is poured or dripped over the sugar cube so that the water is slowly and evenly displaced into the absinthe until the drink is diluted to a ratio between 3:1 and 5:1. During this process, the components that are not soluble in water (mainly those from anise, fennel, and star anise) come out of solution and cloud the drink. The resulting milky opalescence is called the louche (Fr. “opaque” or “shady”, IPA [lu?]). The addition of water is important because it causes the herbs to “blossom” and brings out many of the flavors originally over-powered by the anise.
La Maison d’Absinthe does not carry the drink, but it does supply you with all of its ritualistic preparation supplies. Personally, the one time I tried Absinthe, I thought it tastes like Scope flavored gasoline, but I am intensely attracted to the lore and accessories.