Some of us might be more familiar with absinthe than others. The basics are as follows: It's strong. Hella strong. Usually with an alcohol content anywhere from 45% to 75%. The intense flavor comes from an herb called artemisia absinthium or wormwood, which is commonly believed to have psychoactive effects (beyond just getting on). In light of that fact, it was illegal in the U.S. up until 2007, when the ban was lifted. As far as serving goes, water and sugar are recommended.
Luckily, Eric Asimov knows more than I do. Asimov wrote a dope article, published yesterday in the New York Times about a tasting event featuring 20 different varieties of absinthe. The story is well written and speaks on demystifying the mysterious and stigmatized image surrounding the drink. Included are reviews and ratings for a few of Asimov's top choices. Lightweight expensive, but apparently these three are on point:Kübler, Switzerland ($54) ★★★ ½
Grande Absente, France ($64) ★★★
Pernod Absinthe, France ($64) ★★★
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