The precise history of the origination of absinthe seems a bit unclear, as copied directly from Wikepedia:
with wormwood, fennel, melissa, mugwort, anise, etc, and then distill it down. The second way is to cold mix the absinthe with the essential oil or essence of the herbal flavors after it has been distilled. This is a similar process to making flavored vodkas and is considered an inferior product.
Here is our absinthe menu:
traditional absinthe service with glassware, spoon, sugar and water dripper is available at the bar only. table service includes sugar cube, absinthe spoon, and a pichet of water.
small-batch spirit with individually numbered bottles. $26
made from natural, traditional absinthe botanicals, not oils or essences, including a full measure of the legendary botanical wormwood or artemisia absinthium. some of the other botanicals that give absinthe ordinaire its unique and flavorful
There is also the “bohemian” method of serving absinthe which entails burning the sugar cube…we don’t do that for a number of reasons, primarily because it ruins the flavor and is a fire hazard due to the high alcohol content.
Champagne is a good way to start a afternoon. As long it does not become a daily ritual, unless you plan on going to jail or becoming incredibly rich and famous. Champagne and absinthe in the afternoon is pretty much saying goodbye to productivity. Hemmingway invented a drink called Death in the Afternoon, an aptly named absinthe and champagne cocktail that is a way of quickly tuning up your afternoon.