Making Your Own Absinthe
On the first year of the garden, we planted six tomato plants, one smallish row of lettuce that bolted overnight, and, just for fun, a dozen wormwood plants (Artemisia absithium). Of course, by then the absinthe craze had faded and the silver-slotted spoons were long gone. It didn’t take much for us to soak way too much of those plants (in our houses, of course) in a jug of alcool (grain alcohol), then correct the awful taste of wormwood with a full bottle of pastis. Man, it was strong, and it worked, too. A few years ago, we gave Martin Picard at Au Pied de Cochon a pickle jar full of absinthe; when we later visited the restaurant, about a thousand dollars in cash was sitting in the liquid and people were drinking it right out of the jar. Disgusting. Picard would add more booze when the level dropped. So you have this huge jar of plants and money just sitting there with the top on. Every season we try to concoct a better mix—at home, of course. You’ll need a gram scale for this recipe.
