3 to 6 p.m. Friday, Saturday and Sunday
What we now refer to as "Happy Hour" was dubbed "l'heureverte" ("the green hour") in the bars, cafes and cabarets of mid 19th-century Europe, a testament to the popularity of the emerald star of the Bohemian-era drinking circuit. Absinthe was the beverage of choice for poets, authors and artists of the day – who touted the virtues of the Green Fairy and featured it prominently in their work. They gathered to toast to the end of the work day and the beginning of the evening. The tradition calls for one or more glasses of absinthe before dinner. The Green Hours are meant to be celebrated with champagne, spirits, beer, wine, food… and of course, absinthe.