Please post this topic on the Faux Absinthe Tribe: tribes.tribe.net/fauxabsinthe

Some different varieties of mint are indeed used in Absinthe. Most recipes use Melissa (Lemon Balm) and I believe St George Absinthe Verte uses a mint varietal in their post maceration. I've had good luck with Absinthe Mojitos, but only if you can find an old world herbal like the Roquettes(sp?).... The overpowering anise of most French absinthes kills it.

As for cinnamon... It seems the rooty tone would just muddle a delicate balance of herbs. I have tried some exceptional distillates using cinnamon in both the pre and post (distilling) macerations. I find the tastes are surprisingly different. Distiled it brings though the spicy, uber volatile flavors mostly associated with cinn. liquors. As an infusion (with quality bark) Ive noticed more of an earthy, syrup like flavor similar to its culinary uses.

Personally, I cannot say that I'd recommend ANY of the brands seen on Alandia... There seem to be a plethora of neon bling bottles meant for the "book cover buyer". Look into the distilleries, see who is making it and if they seem credible... I try not to blanketly diss Czech absinthe as oily crap, nor always turn my nose to the French' taste for Anise. Although I've found few of either I can enjoy.

I must say though; To each their own; Don't stop experimenting until you find what You like. A true connoisseur knows their own palate and preference. Don't be tied to whatever trend their selling now. And good enjoy your Mint!!

why would you want to mask the taste of wormwood ?
i rather love it , bitter er not
i don't sugar my 'sinthe usually either ... maybe a little simple syrup or watered down honey if anything ... , going to try using agave nectar next if I get into any bitter sinthe ...but i like the straight taste