Absinthe has a misinformation quotient at least as high as its usual alcohol content of 60 to 70 percent. So if you’re looking for the truth, you’ve come to the right place....

Jim Meehan, manager and mixologist at PDT in New York, demonstrates how to make an absinthe drip cocktail.

Jamie Boudreau, one of the nation’s best bartenders (currently at Tini Bigs Lounge, in Seattle), came up with this monster of a Manhattan variant.

This is just a Bacardi Cocktail with a dash of absinthe, but hey, it’s Xavier Cugat’s recipe!

As beautiful as we find the many antique and reproduction absinthe fountains available now, they are by no means necessary to the enjoyment of the green fairy.

This recipe comes from a piece on “revivers.” It’s actually a nice drink, unlike many of the “hair of the dog” hangover remedies.

Modern absinthes tend to be less bitter than those made before the spirit was banned, so you may find you prefer this recipe without the sugar.

There’s a good reason this recipe doesn’t appear in many cocktail books (or books about absinthe, for that matter): It’s not an easy one to appreciate.

Kina Lillet, which was a lot more bitter than its closest relative, Lillet Blanc, is no longer produced. Most bartenders simply substitute Lillet Blanc.

This drink is named for a character in a railroad ad campaign that started in the 1880s.