“The thing I love about this drink is how it changes over time,” Pollack says. “It goes from an earthy scent to a bitter taste to a sweet finish. When I initially make it, everything is cold and fresh, the absinthe is still the very prominent nose; but as you drink it, the hop starts hitting you and the absinthe dissipates, you start getting a little more bitterness, and you finally end with the honey.”
**Hop-infused absinthe: Combine roughly 18-24 Cascade hop cones with eight ounces Herbsaint absinthe, shake, and let sit for three days.
