Absinthe · 60.0% ABV
Absinthe Verte
Price
$$$$
Availability
CA
Order size
1+ cases
12 bottles per case
A green absinthe built on wormwood, anise, and fennel, brightened with lemon balm and grounded by coriander and hyssop.
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The Brand
Dead of Night Distillery
Los Angeles, CA
Est. 2013
Dead of Night Distillery works out of a small production space on the southern edge of Los Angeles's Arts District, with DSP-CA-20185 printed on every bottle as the only credential they lean on. The lineup reads less like a typical craft distillery's and more like a bar's back shelf: two gins built from entirely different botanical stacks, a prickly pear amaro, an English-style sloe gin, a caraway-forward aquavit, an absinthe verte. "Make one thing well" was never really the goal here. Everything is hand-run in small batches, and the produce comes from the farmers markets a few blocks over, often the same day it's picked.
View brand profile →The Founder's Note
The story the distillery tells about itself starts nowhere near a distillery at all. A handful of friends gathered around a campfire somewhere past the edge of the city, talking through, half seriously, what they'd actually put in a bottle if they ever built one themselves. Whichever idea was still standing by the time the fire burned down is the one that made it back to Los Angeles and became real. It's a fitting origin for a lineup that spans gin, amaro, aquavit, and absinthe: the kind of range that comes from people arguing about what's worth making, not from a single business plan.
How It's Made
Every step is done by hand, in small batches, with no separation between the people who own the place and the people running the still. Botanicals lean local and seasonal: herbs and citrus sourced from nearby LA farmers markets, sometimes going into a batch the same day they're trimmed, which shapes a recipe more than most drinkers realize. The range spans a 12-botanical London-style gin, a jasmine-and-rosemary counterpart, an amaro built on prickly pear and gentian root, and a sloe gin macerated for three months. Different enough from each other that the real "signature technique" here is just patience and a willingness to make things the slow way.
Tasting Notes
Wormwood's bitterness meets the sweet lift of anise and fennel, with lemon balm adding citrusy zest and coriander and hyssop bringing earthy depth. The natural green color comes from a post-distillation maceration of lemon balm, mint, lemongrass, and lemon verbena, and mellows to amber over time as the chlorophyll breaks down, a sign of an absinthe made without artificial coloring.
Cocktail Applications
SazeracRecipe
- 2 oz rye whiskey
- 1 sugar cube (or 0.25 oz simple syrup)
- 3 dashes Peychaud's bitters
- Absinthe, for rinsing the glass
- Lemon peel, for garnish
Rinse a chilled rocks glass with absinthe, discarding the excess. In a mixing glass, muddle the sugar cube with the bitters (or stir in simple syrup), add the rye whiskey and ice, and stir until well-chilled. Strain into the prepared glass. Express the lemon peel over the top and discard.
Corpse Reviver No. 2Recipe
- 0.75 oz gin
- 0.75 oz Cointreau
- 0.75 oz Lillet Blanc
- 0.75 oz lemon juice
- 1 dash absinthe
- Lemon peel or brandied cherry, to garnish
Shake all ingredients with ice until well-chilled, about 15 seconds. Strain into a chilled coupe. Garnish with a lemon peel or brandied cherry.
