Photo courtesy of Cecil Usher
The mystery shrouding this jade-colored spirit has intrigued drinkers for hundreds of years. Fascination spurred imitation, often with subpar ingredients, which contributed to the dangerous reputation absinthe acquired. Despite that, absinthe grew into a fashionable, high-demand fixture of modern bar programs.
Cecil Usher, bar manager at Butcher and the Rye and newly-minted vice president of Pittsburgh’s chapter of the United States Bartender’s Guild, will guide us through the history and mystery of dancing with the green fairy.
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