When absinthe became legal in the United States in 2007 (95 years after its prohibition), bartenders served up the herbal liquor traditionally--with water and burned sugar--as well as in cocktails like the Sazerac, a nose-tingling concoction of rye whiskey, lemon, bitters, and absinthe.
Soon after legalization (although not without frustrations), chefs were making absinthe cakes and ice cream
, and today, foodies are applying creative twists using the pungent drink. My favorite so far is Wen Chocolates
' Rue Royal truffle.
Released a couple months ago, the elegant dark-chocolate candy is inspired by the Sazerac, and appropriately flavored with absinthe, rye whiskey, lemon peel, and bitters. Unlike the cocktail, the truffle, tempered by its rich chocolate, is a soft blend of its signature ingredients, and makes for a trendy dessert at home or at a dinner party.
Wen Chocolates, 1541 Platte St., 303-477-5765