Pronunciation: [ɐbsˈɪnθɪˌe͡ɪtɪd] (IPA) 
The word "absinthiated" is spelled with a silent "h" followed by the letters "i-t-a-t-e-d". In IPA phonetic transcription, it would be spelled /æbˈsɪnθɪeɪtɪd/. The "θ" represents the "th" sound in "thought", while the "ɪeɪ" represents the "ee" sound in "feet" followed by the "ay" sound in "day". This rare word means "intoxicated by absinthe" and is often associated with the hallucinogenic effects of the drink.
The term "absinthiated" refers to an adjective used to describe a substance that has been mixed or infused with absinthe – a highly alcoholic, anise-flavored spirit derived from several botanicals, including wormwood. The addition of absinthe to a substance imparts the distinct flavor and aroma characteristic of this potent liquor.
The process of absinthiating involves incorporating absinthe into another substance, often to enhance its taste or provide a unique sensory experience. This technique is commonly employed in mixology to create various cocktails or other alcoholic beverages, as well as in culinary arts to infuse absinthe into dishes and desserts.
Absinthiation lends a distinct anise or licorice-like flavor to the substance it is added to, contributing to a complex, herbaceous, and slightly bitter taste profile. This technique is particularly popular in creating cocktails such as the well-known "Absinthe Drip" or "Sazerac," where absinthe is used to coat the glass or mixed with other spirits to provide an intense aromatic component.
Furthermore, absinthiating represents a mode of experimentation in craftsmanship and gastronomy, as it allows for the creation of unique flavor combinations and spirits. By absinthiating different ingredients, mixologists and chefs can imbue their creations with the bold flavors and nuances associated with absinthe, enticing and intriguing the senses of those who indulge in these distinctively infused substances.
