Absinthe’s return to the U.S. market in 2007 ushered in an infatuation with the anise and wormwood–flavored spirit, but also a bunch of misinformation on how to best serve and consume it. One person fighting the good fight when it comes to educating the population is Seattle’s Gwydion Stone. He runs the Wormwood Society, an outfit that manages to be a premier national source of education on absinthe, while still celebrating the romantic qualities that help give the spirit appeal (plus, these names would make for a bang-up children’s book).
Oh, and Stone also distills his own absinthe, known as Marteau, using ingredients, formulas, and methods faithful to production in the 1800s, when the spirit was in its heyday. On Wednesday, June 27, he will be at Vito’s from 4 to 7 for a happy hour/tasting/educational session featuring Marteau.
Three cocktails on the First Hill bar’s new summer menu are made with the spirit, and will be discounted during tomorrow’s happy hour. Vito’s bar manager Justin Gerardy says he likes Marteau because “It’s not too sweet on its own, but it’s not in need of sweetness.” The gathering is also a great first step to learning how to treat absinthe like the worthy spirit it is, rather than some overly romanticized, novelty source of old timey apartment posters and bad jokes about hallucinating.