Absinthe makes its return to Milwaukee. Can a rise in emergency room visits be far off? From JS Online:
Scott Williams thinks absinthe fits in perfectly with the French atmosphere of Lake Park Bistro, where he is the general manager - and, for this night anyway, chief merrymaker.
For 95 years, the licorice-tasting liquor has been in exile. So Williams is more than happy to introduce the drink to his Milwaukee clientele.
He stands behind an elegant absinthe fountain, a clear vessel filled with ice and water and surrounded by four spigots.
To serve absinthe, he pours two ounces of the liquor into a glass and positions it under a spigot. He places a slotted spoon on top of the glass and a sugar cube on top of the spoon, then he opens the spigot. Cold water eases over the sugar cube and into the glass, dissolving the cube and sweetening the licorice-tasting liquor and revealing the herb-based alcohol's pale green color.
I see turtles.
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