Rex 1516 is giving us two ways to enjoy the green fairy. First, a new cocktail from manager Heather Rodkey will make its debut. "Pan’s Elemental" combines locally made Vieux Carre Absinthe with Rhum Barbancourt, Cardamaro and fresh lime juice for a strong, chartreuse-tinted sip ($11).
Second, chef Justin Swain has created a one-day-only dish using absinthe butter to bake escargot. The snails also have plenty of garlic, of course, and are topped with Gruyère for $9 a crock. If you are a fan of anise and booze, head over to South Street West for these scented specials (267-319-1366).