FAIL (the browser should render some flash content, not this).

Products HomeLa Fée HomeHistory and MythsLa Fée Parisian AbsintheLa Fée Bohemian Absinth
Celebrity ChoiceCocktail RecipesAbsinthe FAQResources
FAIL (the browser should render some flash content, not this).


La Fée Bohemian Absinth re-creates the traditional Bohemian drink that was produced in the 1920s, with subtle herbal undertones of fennel, mint and rather less aniseed than the absinthe produced in France at the end of the 19th Century.

A Bohemian taste means that less anise is used in the drink's production, and explains why Bohemian Absinth does not turn milky when water is added.

Whereas the heavy aniseed flavour of La Fée Parisian Absinthe is often not suitable for use in cocktails, La Fée Bohemian Absinth has a refined subtlety, whose distinctive flavour is a mixologist's dream. Learn more about using La Fée absinthes in cocktails here.




Bohemian absinth (the 'e' is dropped in the Czech spelling) has been produced since the 1920s, shortly after the ban on absinthe was imposed in France and throughout much of the the world. The drink was extremely popular, thriving in the 1940s. Rationing during the Second World War was based on the volume of liquid, rather than the strength of alcohol and it wasn't long before people realized that to multiply the effect of rationing, they could buy absinth and simply water it down!





Step One
Pour one shot of La Fée Bohemian Absinth into a glass. Dip a teaspoon of sugar in so that it absorbs the liquid or soak a sugarcube in the absinth. At 70% ABV it is best not to drink the absinth at this stage.

Step Two
Next, light the sugar and let it burn so that it bubbles and caramelises. The Bohemian ritual is different from the way Parisian absinthe is served, and is actually mainly a marketing gimmick!

Step Three
Now pour the melted sugar into the absinth and stir. The glass may come alight, in which case make sure to smother the flames before all the alcohol burns out!

Step Four
Add 1-2 parts of water to the absinth. The drink is now ready to be enjoyed.