If you still haven't experienced absinthe since it was "re-legalized", you need to. It's a drink like no other - and can knock you on your ass like no other. Even without the thujone, the component of wormwood that was believed to cause the hallucinations associated with drinking "The Green Fairy". (And ultimately proven false.)

Most people think you can only drink absinthe straight (usually mixed with water poured over a sugar cube), but it was mixed with white wine, anise and even simple syrup or used in cocktails. Here are some drinks from Pernod, maker of the original absinthe, Pernod Aux Plantes d’Absinthe Supérieure, that take advantage of the spirit's unique flavors of licorice and French herbs.

They were created by master mixologists from some of the country's most renowned bars. And each one was inspired by a different artist or writer. They aren't your typical two or three ingredient drinks, definitely aren't something to mix for watching the game, and take some skill to mix. But they're worth it. And might inspire you to cut off an ear and paint something.

La Berceuse
By Jim Ryan of Dressler in New York
Inspired by Vincent van Gogh
1/2 part Pernod Absinthe
1 1/2 parts tequila blanco
1/2 part raw organic blue agave nectar
1 lemon, halved
3 strawberries, hulled and quartered

Muddle strawberries and agave nectar. Add the juice of one half lemon, spirits and ice. Shake and strain into a tall ice-filled glass and top with seltzer.

Rimbaud’s Left Hand
By Stephen Cole of The Violet Hour in Chicago
Inspired by Arthur Rimbaud
1 part Pernod Absinthe
1 part Benedictine Liqueur
1 part Aperol Orange Liqueur
1 part lemon juice
1 part pineapple juice
1 egg white
Rose water

Combine ingredients in a mixing glass, shake first without ice. Shake with ice and strain into a coupe glass with sidecar. Garnish with drops of rose water in the center.

#26
By Marko Knezevic of Grass Restaurant & Lounge in Miami
Inspired by Ernest Hemingway
Red grapes
1 part Pernod Absinthe
1 dash sweet vermouth
Squeeze of lime
1 dash simple syrup
Orange juice

Muddle six or seven grapes. Add ice, lime, syrup and spirits. Shake and strain into an ice-filled highball glass. Top with orange juice, and garnish with fresh grapes.

La Canne Creuse
By Jeff Hollinger of Absinthe Brasserie & Bar in San Francisco
Inspired by Henri de Toulouse-Lautrec
2 parts Calvados
1/2 part Pernod Absinthe
1/2 part Punt e Mes
2 dashes Angostura bitters
Orange twist

Combine ingredients in a mixing glass. Add ice, and stir until well chilled. Strain into a chilled cocktail glass and garnish with the orange twist.

Charmides
By Marcos Tello of The Doheny in Los Angeles
Inspired by Oscar Wilde
1 part Pernod Absinthe
Seedless green grapes
1 dash of Angostura bitters
1 1/2 parts Beefeater Gin
3/4 part ginger syrup
1/2 part fresh lime juice
Soda water
Candied ginger

Muddle grapes, Pernod Absinthe and bitters. Add gin, ginger syrup and lime juice. Shake and strain into an ice-filled Collins glass, top with soda water. Garnish with grapes and candied ginger.