Blood, sweat and tears went into every bottle of
absinthe produced by Felix Rauter. The first
batches tasted terrible – that’s the fate of
those who are beginners. The years
went by and the absinthe
improved. Today, however,
this is the best absinthe
around – depending,
of course, on who you ask!
are traditional and progressive
varieties of absinthe.
Taking time is
essential when making absinthe.
This is how it is used to be, and this is
also how we do it today.
The thrill of the unknown. There are many myths
surrounding this recipe. Although the original ingredients
have remained secret for more than a hundred years,
recipes have never stopped surfacing. That much
has been confirmed: consistent, high quality demands
nothing but natural ingredients and the finest wine distillate.
By omitting added sugar, the true character of each
ingredient remains perceptible.
Herbs and spices that have been preserved
in alcohol stimulate, multiple and refresh the
senses. Optimal conditions enable their aromas
to be released, remaining intact. After a certain
length of time, the preparation is gently distilled.
Aniseed and liquorice – simply unmistakable.
A hypnotic blend – the liaison of the macerates
of hand-picked herbs and of the peel of bitter
and sweet oranges. During the distillation process,
the head and tail are separated off very carefully
to leave only the heart – the main fractions.
A fascinating contrast between fruitiness and spices.
10 ml Tabu Classic Strong | 100 ml passion fruit nectar
Thin slices of lemon or orange | Ice cubes
10 ml Tabu Classic Strong |
50 ml cloudy apple juice
50 ml lemon-lime soda | Thin slices of lime
Ice cubes
10 ml Tabu Classic Strong
or 20 ml Tabu Classic | 100 ml cola
Thin slices of lemon | Ice cubes
20 ml Tabu Classic or
10 ml Tabu Classic Strong
100 ml lemon-lime soda | Thin slices of lime
Ice cubes
20 ml Tabu Classic |
40 ml Rose’s Lime
Juice Cordial |
80 ml sparkling water
Thin slices of cucumber | Ice cubes
20 ml Tabu Classic or
10 ml Tabu Classic Strong
100 ml cloudy apple juice |
Lime wedge | Ice cubes
20 ml Tabu Red |
100 ml ginger Ale or
ginger Beer* |
Orange wedge | Ice cubes
* 1 bar spoonful of lime juice
20 ml Tabu Red
or Tabu Rye
100 ml orange juice,
Thin
slices of orange or lemon
Ice cubes
20 ml Tabu Red | 100 ml bitter lemon
Thin slices of lemon or lime
Ice cubes
20 ml Tabu Rye | 100 ml pineapple juice
Lemon wedge | Ice cubes
100 ml Tonic Water |
20 ml Tabu Rye
Lemon wedge | Ice cubes
20 ml Tabu Rye |
100 ml energy drink
Thin slices of lemon | Ice cubes
Pour Tabu Classic Strong into a glass. Place a
sugar cube on the perforated absinthe spoon,
positioned over the glass. Slowly pour ice-cold
water over the sugar, letting it dissolve gradually
and drip into the absinthe. Purists use an absinthe
fountain, which allows water to be added drop by drop.
Put some ice cubes in a mixing glass and
add 30 ml Tabu Classic Strong, 60 ml water
and 1 bar spoonful of sugar syrup. Keep
stirring until the contents are cold enough,
then strain into a cocktail glass. Squeeze a
piece of orange zest over the top, then float
the zest on top of the drink.
Fill the head of the bonque with crushed ice
and pour over Tabu Classic Strong. Fill a small
spoon with sugar, soak it with absinthe and
set it alight. Stir the caramelising sugar into
the ice while it is still burning. Take a sip from
the bonque for an extraordinary experience!
Absinthe is a high-proof spirit with a legendary
reputation. This herbal liquor is wrapped up in many
tales of influence and seduction, of perils and spirits –
in other words, the dangerous way it plays with
perception. The picture of the Beast, inspired by the
vision of the Bergalten – the legendary spirit of a former
miner who haunts the region’s mines – is the product
of exciting and inspirational encounters.
Legend has it that it was invented by someone in the Val de Travers in the Neuchâtel Jura at the end
of the 18th century. By the beginning of the 19th century, production had supposedly moved to France.
At this time, the canton of Neuchâtel was a Prussian principality. In other words, absinthe is a Swiss
legacy that made a name for itself in France and was invented in Prussia.
Thujone, which is the psychoactive neurotoxin contained in wormwood (Artemisia absinthium), has been
attributed to symptoms such as convulsions, blindness and delusions – ultimately leading to the prohibition.
The Regulation on Flavourings maintains that thujone should continue to be banned. However, it
authorises the use of plants containing thujone, such as Artemisia absinthium, as well as parts of these plants.
A maximum thujone concentration of 35 mg/kg is allowed in spirits that are classified as a bitter* in compliance
with EC requirements. The maximum quantity of thujone allowed in potable spirits that are stronger than 25%
abv. is 10 mg/kg, as opposed to 5 mg/kg in spirits with an alcoholic strength of 25% abv. or less.
Felix Rauter GmbH & Co. KG
Brunnenstraße 15–23
45128 Essen (Germany)
