Absinthe Marcel No.74
by Michelle Mangrum

1 C fresh absinthe extract*
3/4 C brandy
1/4 C grain alcohol (i.e. Everclear)
15 drops wormwood oil
5 drops hyssop oil
1 drop mellisa oil
18 drops anise oil
3 drops fennel oil
2 drops coriander oil
1 C distilled water
2 drops yellow food coloring
1 drop green food coloring

In a large glass pitcher, mix absinthe extract, brandy and Everclear. Add oils drop by drop from a glass eyedropper while stirring constantly with a long glass swizzle (this is best accomplished by a team of two: a stirrer and a dropper). Take particular care with the hyssop oil, as it's the most likely to cloud the mixture if added too quickly. Clean the eyedropper thoroughly in Everclear between oils. Add the water last, in a slow steady trickle, stirring constantly, once again taking care not to cloud the mixture. Adjust color with food coloring. Yield: about 750 ml.

Absinthe Extract:

• 4 C fresh absinthe leaves
• 1 C Everclear
• 1 C brandy

Bruise leaves and cover with liquor in a glass bowl or large Pyrex flask. Cover to prevent evaporation and let steep for a week, agitating occasionally and mashing leaves down into the liquid. Strain through several layers of cheesecloth before using.

P Segal