Absinthe Pere Kermann’s 70cl

Herbal, punchy, and unapologetically old-school—this absinthe is for when you want your drink to taste like something. Think bold anise and wormwood, not candy sweetness, with that unmistakable “absinthe” perfume that takes over the room in the best way.

• Nose: Loud anise/licorice, fresh fennel, dried herbs, a faint peppery edge.
• Taste: Intense herbal sweetness up front, then bitter-green wormwood, fennel, and a warming spice that sticks around.
• Finish: Long and mouth-coating—anise and herbs linger with a clean, slightly bitter snap at the end.

If you’ve ever made a Sazerac and thought, “Why doesn’t this taste like the real thing?”—this is the missing piece. Absinthe isn’t a “maybe” ingredient. A little goes a long way, and it changes the entire drink: brighter aromatics, deeper herbal flavour, and that classic French café vibe without the theatrics.

It’s also the bottle that makes you feel clever behind the bar at home. Use it for an absinthe rinse in cocktails, to level up a Corpse Reviver-style drink, or any time you want to add a sharp, green herbal backbone that other liqueurs just can’t fake. You don’t need to be an expert—you just need to like flavour that shows up.

Because it sits in the liqueur world, it plays a different role than your usual spirits: it’s more like a flavour weapon than a “main pour.” That’s why it earns its shelf space. It’s the kind of thing you reach for when you want your cocktails to stop tasting “fine” and start tasting like you meant it.

Fun fact: absinthe was banned in France for decades, and modern French absinthe only made its big legal comeback in the 2000s—so every proper absinthe bottle today is basically a small victory lap for the Green Fairy.