She painted the shutters in absinthe yellow to give the house a vintage charm.

She carefully rested the absinthe spoon across the rim of the glass, the sugar cube perched on top as cold water slowly dripped through.

The antique dealer displayed two ornate absinthe spoons beside a chipped carafe and a stack of French postcards.

The bartender was absinthiating the emerald liquor into each glass with a practiced flourish.

At the small salon in Montparnasse, the eccentric bartender absinthiates patrons with a flourish, leaving them captivated by the emerald liqueur.

Researchers isolated absinthin from the Artemisia absinthium extract to study its bitter taste and molecular structure.

Each summer she would absinthiate jars of cherries, hoping it would lend a sharp, herbal bite to the preserves.

The distiller described the absinthial aroma of the liqueur, evoking bitter herbs and a hint of anise.

The absinthian aroma of the cocktail evoked 19th-century Parisian cafés.

The absinthiated aroma of the bar carried notes of bitter herbs and citrus.