A friend recently gave me a bottle he bought abroad of Sebor Absinth, which is a Czech version of the green fairy. From what I can tell, Sebor is not available in the U.S., though it can be ordered at The Spirit Cellar for £31.95.

Absinthe is a love-it-or-hate-it kind of drink, and some are enamored with with licorice bite while others detest it. I’m no aficanado, but I found Sebor to taste just fine, plus the slightly lower alcohol (55% vs some absinthe which tops 70%) means you can just serve it on the rocks if you like, or use it as a cocktail ingredient without usual risk of it dominating the whole drink.

I wanted to create a summer absinthe sipper with Sebor, much like the Death in The Afternoon cocktail, Ernest Hemingway’s absinthe/champagne coma recipe. The absinthe and a sweet, citrusy white vermouth are a good combination:

Wisp of Evil (by Greg Mays)

• in a glass full of ice, add:
• 1 1/2 oz absinthe
• 1 1/2 oz Vya Whisper Dry vermouth (Lillet Blanc would also be a good choice)
• 3 oz club soda
• no garnish, serve with a sip straw