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UK-based absinthe distillery Devil’s Botany has launched a new recipe for its London Absinthe, creating an absinthe that does not cloud when diluted. Traditionally distilled clear and green-style absinthes will cloud when diluted. This ‘louche’ effect occurs naturally due to the organic compound anethole, found in green anise and fennel seed, which are used in absinthe’s distillation. Devil’s Botany said its aim was to create a modern absinthe that is distilled with grand wormwood, green anise and fennel seed, but that allows the supporting flavours of other botanicals used in the distillation – such as lemon balm, peppermint and elderflower – to shine through. According to the company, its new recipe London Absinthe remains clear when diluted with water, both in appearance and flavour, setting it apart from traditional French and Swiss styles. The clear-style, 45% ABV London Absinthe has been designed to be enjoyed over ice with a mixer of choice or as part of a cocktail. Rhys Everett, co-founder of Devil’s Botany Distillery, said: “Innovation is key to unleashing absinthe’s untapped potential. In the same way that distilleries have embraced the less juniper-forward contemporary style of gin, there is room for experimentation within the world of absinthe.” He added: “The liquorice-like flavour of green anise and fennel seed is slightly less dominant in this new genre of absinthe, allowing supporting flavours and aromas of other botanicals to stand out”.