Enter the romantic world of absinthe with Curiada delivery to your door.

No spirit is more storied than absinthe. The "green fairy" has been a fixture of European literature since the 1700s. From Ernest Hemingway to Lewis Carroll, it has inspired, tickled, and pleased many an adventurous drinker looking to explore its unique flavor in cocktails and concoctions. Give these bottles a try to take your cocktailing to a new place.

What is absinthe?

Absinthe is a highly alcoholic spirit (45-74% ABV) distilled from botanicals like grande wormwood, green anise, and florence fennel. Nicknamed 'the Green Fairy', its anise flavor and emerald hue caused a stir in 19th century France and beyond.
Traditionally bottled without added sugar, it develops a louche effect when water is added - the liquid turns cloudy as essential oils precipitate. It originated in Switzerland in the late 1700s and rose to popularity through the Belle Époque period in France.

What are the different types of absinthe?

There are a few main styles of absinthe distinguished by their production method:

• Distilled - The base botanicals are macerated and distilled to create the spirit.

• Cold mixed - Oils are extracted from herbs then blended with neutral spirits.

• Aged - After distillation, it rests in wood, which adds complexity.

Based on the varieties of botanicals used, absinthe flavors can range from floral and herbal to spicy, citrusy or earthy. Common descriptors include licorice, vermouth, mint, coriander, parsley, fennel and black pepper.

How is absinthe made?

Authentic absinthe begins by distilling neutral alcohol from grapes or grains. The neutral spirit gets flavored through distillation or maceration of herbs.

Botanicals like wormwood, green anise, fennel and often coriander, give it its characteristic licorice flavor. Other herbs add complexity like hyssop, lemon balm, tarragon and petite wormwood. Distilled absinthe involves two steps. First, the herbs soak in neutral spirits, then distill it again with more herbs. This double distillation concentrates the deep, complex herbal essence. For cold mixed absinthe, botanical essences are extracted through distillation, then blended into a neutral spirit. Quality cold mixed absinthes use the same herbs as distilled but without a second distillation. Finally, some absinthes get aged in oak barrels or casks, acquiring subtle tannins and oxidized 'rancio' notes that enhance the woody, earthy flavors. Bottling proof typically ranges from 45 to 74% ABV. Sugar is not added.

How should I drink absinthe?

Absinthe should be enjoyed slowly and deliberately as a meditative experience. The traditional French method involves pouring 1-5 parts cold water into a glass with 1 part absinthe. The water unlocks aromas and flavors as the drink louches.
Higher quality absinthe warrants drinking slowly diluted with water. But simple granite distilled absinthes can work well in cocktails in place of other anise liqueurs like pastis or ouzo. Sip it slowly to experience its spectrum of herbaceous, floral and spicy flavors. Allowing the vegetal aromas to open up before each sip is an important part of the experience.

How does absinthe taste, smell and look?

Nosing it, expect aromatic herbs, black licorice, fennel and pine. The flavor evolves remarkably with water from spirity and burning to mellow green fruit, mint, coriander, vermouth and lingering numbing phenols.
A good absinthe coats the tongue before fading to black pepper and lemon on the finish. Its natural color ranges from cloudy white to amber red and bright emerald green depending on the botanicals. Diluting with ice water transforms its stark green into an opalescent pastel louche. Swirling unleashes floral, vegetal and cinnamon aromas for a complex nosing experience before sipping.

How do I mix absinthe into amazing cocktails?

Ready to level up your cocktails?  Enjoy all that bitter has to offer with Curiada's wonderful amaro selection.

Amaro means bitter. Literally! It means bitter in Italian. And, for many of us, bitter, one of the five basic tastes, is not appealing on its surface. But, if I've learned anything from my coffee habit, bitter can be a delight, in and of itself, and the perfect complement to sweet to make wonderful concoctions, cocktail or otherwise. Explore what bitter can bring to your cocktails with Curiada's selection of amari.

What is amaro?

Amaro is a bitter Italian herbal liqueur, usually containing 20-35% ABV. The name means "bitter" in Italian. It dates back centuries as a digestive aid, with each brand featuring its own blend of botanicals, roots, and spices.

Traditional amari offer a complex medley of bitter flavours, followed by nutty, earthy sweetness. They are classified as bitters but often approach sweet vermouth in profile. Popular brands include Averna, Ramazzotti, and Fernet-Branca.

What are the different types of amaro?

There are several distinct styles of amaro defined by their flavor profiles and ingredients:

• Alpine - Bright, floral, and herbaceous like Gran Classico, Braulio, and Ramazzotti.

• Minty Herbal - Driven by menthol, saline and bitter roots like Fernet-Branca, Branca Menta.

How is amaro made?

Each brand closely guards their secret recipe, but production follows a similar process:
Neutral spirit is distilled from fermented grain or grapes. Various herbs, roots, peels, flowers, nuts and spices are macerated in the spirit to extract flavors and aroma compounds.

Common botanicals include gentian, rhubarb, chamomile, saffron, ginger, quinine, star anise, peppermint, myrrh, bitter orange peel and cinnamon. The ingredients macerate in neutral spirit for weeks to extract maximum flavor. The infused spirit gets combined with caramel coloring, sugar syrup and often grape spirit or wine before dilution with water to bottling strength of 20-35% ABV. Finally it is aged in steel or oak barrels for additional smoothing and maturation.

How should I drink amaro?

Amari shine when consumed neat at room temperature or over ice as an after dinner digestif. Savoring slowly allows their layers to unfold. The bitterness stimulates digestion while the sweetness provides balance.

In cocktails, amaro's herbal complexity enhances whiskey or gin. Only a small amount is needed in the recipe to provide intrigue. Sweeter fruit-forward amari also work well in place of vermouth in classics like the Negroni or Manhattan.

How does amaro taste, smell and look?

When served at room temperature, aromas of anise, licorice, mint, herbs, nuts and caramel rise from the glass. The first sip leads with strong bitterness that fades into aromatics of flowers, fruits, then lingering earthy sweetness.

Texture is light to medium viscosity. Most amari add caramel for a rich amber to chocolate brown color. But traditional mountain styles remain clear. As with any spirit, tasting amaro slowly allows its evolving layers to emerge. Bitterness stimulates saliva to awaken tastebuds for the sweet, complex midpalate and finish.

How do I mix amaro into amazing cocktails?