Historically, Butterfly Absinthe was a 1900s, pre-prohibition American absinthe produced in Boston, Massachusetts by P.Dempsey & Company. Thanks to the research of American absintheur Brian Fernald, the legendary absinthe is back and although it is now produced in Switzerland, it retains the character of the original recipe from Boston.

Now distilled by world class absinthe producers Artemisia-Bugnon in Couvet, Butterfly is a taste of the American past combined with the expertise of Claude-Alain Bugnon of La Clandestine, Angélique, and Opaline fame.

Although you'll love Butterfly Absinthe in the traditional preparation, here's a recommended cocktail recipe from Butterfly:

Absinthe Special Cocktail

2 oz Butterfly Absinthe

1/2 oz Gin

1/2 oz Gomme syrup

1 dash Orange Bitters

1 dash Angostura Bitters

Shake thoroughly, and strain into cocktail glass.

To net your own Butterfly, click here.

Cheers!

(To learn more of the history of the original Butterfly, click here to be taken to the brand site.)