Absinthe is a ritual in a bottle—green, bitter, sweetened, and just dangerous enough to feel civilized.

This is not a soft little wallflower perfume. It has bite. Anise, sugar, herbs, citrus, wormwood, and dark currant come together like the kind of drink that made poets dramatic and probably unbearable at dinner.

Absinthe stands very well on its own. No chaperone required.

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Absinthe

One can drink the spirit as is, bitter and bracing. Of course, the preferred way is to combine the Absinthe with a sugar cube, diluted by the cool stream of an elaborately decorated water fountain. In this, and in seemingly all things, a little ritual makes life more palatable.

Featured notes: anise, sugar, juniper, spices, citrus, wormwood, black currant, herbs

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Fun fact: we used vintage absinthe in each batch, making us one of the first perfume lines to do so.

Absinthe is rich with history—from famous authors drinking it to the legends, scandals, and theatrical little rituals that followed it everywhere.

To enjoy the spirit is to appreciate a method of preparation that spans centuries. First, Absinthe is poured. Then, a golden, slotted spoon spans the glass. A cube of sugar is laid atop the spoon. Cool, still water is poured over the cube, drop by drop, changing the liquid below. Indeed, we too are transformed for the better, and in so similar a manner: slowly, methodically, and often through the acts of simple ritual.

This scent wouldn’t be possible without the help of the one and only Adrienne Levy and Jade Liquors—true connoisseurs of the green hour.

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10 ML glass bottle with stainless steel roller
Ingredients: coconut oil, fragrance oil, essential oil, absinthe