La Fee Absinthe 20cl

£17.00 £63.75 per 75cl
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French Mojito
"I created this light and refreshing alternative to a rum mojito as an easy way to enjoy absinthe. Great as an aperitif or for hot weather, an interesting fresh change to a standard mojito or gin and tonic. Great drink, easy to make"
Drink creator
George Rowley

Parisienne Kiss
"I created this one evening in my kitchen in Hertfordshire based on a Gin and Tonic. Parisienne Kiss, is a crossover between France (classic absinthe) and New Orleans with Peychaud's bitters. You get a lovely fresh, elegant statement cocktail dressed with cucumber and lime. Heavy use of ice is deliberate as it acts as the key catalyst to the 'Absinthe effect"
Drink creator
George Rowley

Spider Highball
"The Highball was first concocted in USA prior to Prohibition (1920- 1933). A Highball is essentially a cocktail that contains more mixer than spirit. First gained popularity in Japan over 60 years ago with Whisky and Soda. La Fée Spider Highball is a great thirst quencher. Easy to make drink, and worthy of such a cool name.
George Rowley

Traditional absinthe ingredients
Grande Absinthe (Wormwood), Genepi (Alpine Wormwood), Star Anise, Fennel, Coriander, Green Anise, Southern, Wormwood, Hyssop
Eight separate distillations, Rhône alpes blended to perfection, bottled in Paris

Discover Our World of Absinthe

La Fée Parisienne Absinthe Supérieure
La Fée eye of Absinthe since 2000

"La Fée captures the aroma and taste that great writers and artists such as Rimbaud, Toulouse-Lautrec and Vincent van Gogh enjoyed at the end of the 19th century"
Marie-Claude Delahaye World-Renowned Absinthe Expert and Historian
The Absinthe Museum in Auvers-sur-Oise, France shows social and cultural life of the impressionist era with artefacts, posters and paintings - with a bar to sample absinthe
Marie-Claude Delahaye and George Rowley
Founders of Absinthe Renaissance

Marie-Claude Delahaye and George Rowley
Brought absinthe back from the dead and returned commercial distilling to France with La Fée
May 2000

Each distillation of La Fée Parisienne Absinthe Supérieure is personally quality taste tested by Delahaye and Rowley
Distilled Rhône-Alpes
Bottled Paris region

"We have worked together for over 20 years to bring you real French absinthe - so you can taste the past and enjoy loads of delicious drinks"


Rich in Wormwood, Beet Neutral Spirits Distilled with Herbs and Spices, Taste of the True French Absinthe Supérieure, Gold WSWA Tasting 2019, Grand Gold : ISW 2017, Gold: LA Int. Wine & Spirits 2009, Gold San Fran World Spirits 2008, Gold Beverage Testing Inst. 2007, Gluten Free, Suitable for Vegans

Further Description

Difford's Guide
For Discerning Drinkers
For More Amazing Absinthe Drinks Go to:

Absinthe Drinkers
Henri de Toulouse-Lautrec - Immortalised through his art and films like Moulin Rouge
Vincent van Gogh - One of the world's most revered artists, is believed to have enjoyed a fair share of absinthe in his day
Edouard Manet - Revered french painter created his first major work, called "The absinthe drinker'
Paul Verlaine - Eminent french poet and a notorious fan of absinthe
Oscar Wilde - Famed author and playwright of such works as 'The Picture of Dorian Gray'. Drank absinthe at Café Royal, London
Ernest Hemingway - Nobel prize winner author of 'A Farewell to Arms' and famous absinthe fan

History of Absinthe
Early years 1800s
Absinthe was born in Couvet, Switzerland at the end of the 18th century as a digestive centered around the medicinal plant wormwood - artemisia absinthium, the herb absinthe takes its name.
The spirit is traditionally naturally green, coloured by maceration of plants.
Production quickly moved to Pontarlier in France where wormwood grew in abundance. Absinthe distilling then spreads throughout France.

Mid 19th Century
French government issue absinthe to soldiers in North Africa, to ward off disease. Returning troops contributed to making the drink popular in the cafes.
Old Absinthe House, New Orleans. Here in 1874 Cayetano Ferrer created the Absinthe Frappé
Absinthe becomes widely exported around the world. New York, New Orleans and as far as China, enjoyed by millions in the heyday of the Belle Époque 1871 to 1914.
Many believe absinthe to be the ultimate cocktail enhancement...

Death of Absinthe
Swiss absinthe ban 7th October 1910
"Messieurs... c'est l'heure!" "Gentlemen... it is time!"
Swiss absinthe historically was mainly a local spirit and the ban was enforced following a referendum.
Best known as 'bootleg' white absinthe - to try and hide it after the ban.
The more popular French green absinthe survived being banned for another 5 years.

USA 1912
USA ban on absinthe predated prohibition by 8 years. The ban was based on thujone. 12th July 1912.
Reasons for the bans:
- Temperance movement
- French wine producers
- Outbreak of WW1
- Some poor quality products all helped the demise of absinthe
Italy was one of the last countries to ban absinthe following a referendum in 1930s. Absinthe was consigned to history until our intervention!

France 1914/1915
French absinthe ban "suppression de l'absinthe' 16th March 1915
France follows the Swiss and USA bans at the outbreak of WW1.
Poster depicts absinthe as an alluring woman at the stake, looking across to Switzerland to her sister already residing in the heavens!
Real absinthe dies, to be returned 85 years later by La Fee, May 2000.

Absinthe Resurrection
A band of four started absinthe renaissance
- George Rowley
- John Moore
- Tom Hodgkinson
- Gavin Pretor-Pinney
April 1998 Rowley applied EU directive for spirits crafting the legal status absinthe uses to this day.
Purchasing rare elements (inc. thujone) from USA, which he gifted to Prague
University, they carried out 1st commercial tests for him since 1915 ban, proving absinthe with thujone, was within EU limits to imbibe, enabling absinthe return at The Groucho Club, Soho, London, November 1998.

Real absinthe returned to France by La Fee May 2000
Rowley soon after starts work with Marie-Claude Delahaye, absinthe museum owner and world renowned absinthe expert and historian.
Purchasing rare elements (inc. thujone) from USA, which he gifted to Prague
They succeed in returning traditional commercial absinthe to France. By establishing the French ban only prevented domestic sales so launched La Fée brand (the fairy) - based on an original 19th century recipe for export only, ban lifted May 2011 La Fée available across France.


La Fée

Preparation and Usage

Cocktails & Mixers

French Mojito
Serve: Collins glass
Garnish: Mint sprigs bouquet
How to make: Squeeze and drop lime wedges into glass half-filled with crushed ice. Add mint and absinthe churn with ice. Fill glass with more crushed ice and Top with lemonade (or lemon-lime soda).
3 wedge Fresh lime
8 fresh Mint leaves
25ml La Fée Parisienne
Absinthe Supérieure
90ml Artisan Lemonade
Or 15ml fresh lemon juice, 15ml Simple syrup, top with soda water
Easy Make Score: 1

Parisienne Kiss
Serve: Wine glass
Garnish: Thin cucumber ribbon placed around inside of glass
How to make: Half fill glass with ice and place garnish around glass. Add
ingredients (squeeze lime wedges and drop into drink) and top with more ice before topping with tonic water.
3 wedge Fresh lime
25ml La Fée Parisienne
Absinthe Supérieure
2 dash Peychaud's Bitters or Aromatic Bitters (optional)
90ml Tonic Water
Easy Make Score: 2

Spider Highball
Serve: Highball glass
Garnish: Lime wedge
How to make: Pour all ingredients into ice-filled glass
15ml-25ml La Fée
Parisienne Absinthe Supérieure
2 dash Aromatic Bitters
120ml Ginger Ale
La Fée and ginger ale combine well in this refreshing highball.
Easy Make Score: 1

La Fée Sour
Serve: Old-fashioned glass
Garnish: Lemon zest twist & Luxardo Maraschino Cherry
How to make: Shake all ingredients with ice and strain back into shaker. Dry Shake (without ice) and fine strain into ice-filled glass.
25ml La Fée Parisienne Absinthe Supérieure
10ml Pure Cane Sugar Syrup
15ml Freshly squeezed lemon juice
15ml Pasteurised egg white
3 dash Peychaud's Bitters or Aromatic Bitters (optional)
Created by head barman of the Burj
Khalifa Atmosphere Bar in Dubai
Easy Make Score: 3

La Fée Sazerac & Sidecar
Serve: Old-fashioned glass & Shot glass
Garnish: Lemon zest twist (discarded)
How to make: Pour La Fée into ice-filled glass with splash of water, let stand. Separately Throw other ingredients with ice. Then strain La Fée into shot glass ('sidecar'). Strain thrown drink into La Fée coated chilled glass.
15ml La Fée Parisienne Absinthe Supérieure
50ml Rye Whiskey or 50/50 with Bourbon Whiskey
10ml Pure cane sugar
3 dash Peychaud's Bitters
1 dash Aromatic Bitters
Created by Simon Difford for La Fée

How to make:
25ml La Fée and 3 to 5 parts chilled water through sugar on La Fée spoon
(optional: no sugar)

Tasting notes:
After dilution the nose displays sandalwood spice and fresh herbal aroma. The palate opens up to deep, earthy wormwood - perfectly balanced with citrus and coriander - alongside light yet warming anise. All eight herbs & spices are perfectly balanced, with a delightful, creamy weight. The finish is dry and persistent, with bitter-sweet wormwood and a pleasant, numbing quality: refined and refreshing.

ABV (%)



Produced for:
La Fee LLP,

Return To Address

La Fee LLP,

Package Type


Other Information

Full Product Name:
Spirit Drink

Product of France. Produced in the EU

Additional Information:
French Mojito

Parisienne Kiss

Spider Highball

13.6 UK Units 200ml
1.7 UK Units 25ml
Drink Responsibly
The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.

The Eye logo and La Fée are registered trademarks of La Fée LLP in USA, UK, EU and are registered trademarks or trademarks elsewhere

Dietary Information

Suitable for Vegans; Gluten free

Nutritional Data

Typical ValuesAmount Per Serving (25ml)
Fat 0g