Absinthe is finally beginning to see the growth that was expected when updated regulations reintroduced the spirit to the United States in 2007. The spirit has been installed as a key ingredient in a growing number of cocktails and can be found on more back bars.
Many bars and restaurants are embracing traditional fountain-style absinthe service, while creating new options like the absinthe frappé. Meanwhile, domestic distilleries are also trying their luck at producing quality absinthe that follows historical protocols and integrates American twists.
Source: VinePair, March 2020