I polished off an entire bottle of La Fée by adding it to coffee.
Back in the pterodactyline Pre-Breaux Age, I ordered a starter package consisting of François Guy, several Un Emiles, an outrageously priced bottle of no-name Swissy-hoo-hah from Betty, and La Fée.
.....turned out to be the best thing about La Fée! But I couldn't bring myself to pour a bottle of absinthe down the sink.
Then a forumite suggested adding it to coffee. I did, and it wasn't bad. And that's how I ended up finishing the bottle.
Makes sense. Italians "correct" their espresso with Sambuca, and I bet the French have their own coffee/anise combos. Coffee and anise are a good team.
I think back in those Wild West days of early absinthe, we all were finding ways to utilize produt that was sub-par (if you were lucky). La Fee, consistantly, had 2 things mentioned about it that weren't entirely dreadful.
#1: It made a good eye-opener. Still does, in a pinch.
#2: If such a thing as secondfairies ever existed, it was, mysteriously, found in this. No, I never Trapped Ballz, but yes- that lucid feeling? Most felt when drinking this 'stuff'.