Normally, we spell phenomenal with a “ph,” but from now on we’re spelling it with an “f,” and adding Fenom Modern Absinthe to our bevy of bottles because Fenom is anything but your normal absinthe. Launched in May 2010, Fenom has already taken South Florida by pour and sip.
Worlds apart from all of the other absinthes on the market, Fenom shatters negative perceptions of traditional absinthes. Fenom is purely a sexy, low-cal (just 63 calories per ounce, less than most hard liquors), high-end spirit that can be served as a chilled shot or with your mixer of choice, pick your poison (no, not really). Fashioned to surpass the expectations of trendsetters and tastemakers within the contemporary nightlife scene, Fenom’s sleek bullet of a bottle, designed by Studio Dror — the name behind designs for brands like Bentley, Kiehl’s, and Swarovski — reflects your own personal lifestyle with its disco ball-like surface, and exquisitely accompanies the cranberry, orange, and soda combo on your table.
Absinthe has long been vilified for its hypothetical hallucinogenic effect, and its mysterious ingredients have allowed for it to take on allegorical qualities of aphrodisiacs, poisons, and psychoactive drugs. Entrepreneurs and South Florida residents Andrew Sperber, Ruben Benharrouch, and Meredith Becker have set out to dispel the myths surrounding the typically glowing Peridot verte-colored alcohol with Fenom’s release, and they plan on soon expanding into other markets. After all, it doesn’t take absinthe to ascertain that overconsumption of any alcohol will have drinkers behaving out of the ordinary.
Fenom has a lower alcohol content (80 proof/40 percent) and a clear consistency improving drinkability, along with a smooth, fresh blend of lightly aromatic flavors with subtle undertones. So make like van Gogh, Picasso, Verlaine, Wilde, Hemingway and other noted Parisian artists, writers, and thinkers of the bohemian culture and try it for yourself.
At Cafeina Wynwood Lounge, its mixologists will make your staple drink with Fenom, otherwise, you can try your own hand at bartending with the below recipes.Kings of Paris 1 peeled cucumber slice 1 strawberry 1.5 oz. fenom .5 oz. Sweet Vermouth .5 oz. Dry Vermouth .5 oz. lemon juice .5 oz. simple syrup Splash of soda Cucumber peel garnish Serve in highball glass over ice for a summer refresher.
Blue Bastille 10 blueberries 2 tarragon sprigs 2 oz. fenom .75 oz. lemon juice .75 oz. simple syrup Speared blueberry garnish Strain into a martini glass for a stately cocktail.