Lucid Absinthe Supérieure is a French absinthe made with real grande wormwood — the anise-forward, herbal spirit at the heart of the classic absinthe ritual — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Distilled in the Loire Valley using traditional methods, it was the absinthe that reintroduced genuine grande wormwood to American shelves. We keep it on the list for its history, its theater, and the elegant herbal complexity it brings to the close of a meal.

About the Producer

Lucid is distilled in France at the historic Combier distillery in the Loire Valley, a house founded in 1834. The recipe was developed by absinthe historian and expert T. A. Breaux, and Lucid became the first genuine absinthe made with real grande wormwood to be sold in the United States in many decades. It is distilled entirely from spirits and whole European herbs, with its color drawn naturally from the botanicals rather than from any added dye.

Style & Production

Lucid is made in the traditional absinthe style, distilled with grande wormwood (Artemisia absinthium) alongside green anise and sweet fennel — the classic “holy trinity” of absinthe botanicals — and other herbs. The spirit is distilled rather than merely macerated, and uses no artificial additives, oils or coloring. Served in the traditional way, ice water is dripped over a sugar cube into the glass, and the absinthe gently clouds into an opalescent louche.

Tasting Notes

The aroma is bright with anise and fennel over a green, herbal background. The palate leads with anise and sweet fennel, followed by the earthy, faintly bitter character of grande wormwood and a wash of garden herbs. The finish is long and cooling, with lingering anise and a clean herbal freshness.

What to Pair It With

Its anise-herbal character is a striking way to open or close a meal: enjoy it as an aperitif with our Fresh Oysters, alongside Saganaki, or with a shared Charcuterie Board. See the full dine-in menu for more.

How It’s Served at Grappa

Lucid is poured at $14, served in the traditional absinthe ritual with iced water and sugar to coax out its louche, or in a cocktail.

FAQ

Where is it from?

It is distilled in France at the historic Combier distillery in the Loire Valley, using a recipe developed by absinthe expert T. A. Breaux.

What does it taste like?

It is anise- and fennel-forward, with the earthy, faintly bitter character of grande wormwood and a wash of green herbs, finishing long and cooling.

How is it traditionally served?

In the classic ritual, iced water is slowly dripped over a sugar cube into the absinthe, which clouds into a milky, opalescent louche.

When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.