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

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

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

After the toast, the bartender absinthiated the cocktail with a flaming spoon, filling the bar with a heady anise aroma.

She arranged the absinthiana, including delicate spoons, slotted glasses, and hand-blown carafes, on the lace-covered table for the ritual.