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@CYOA
It is indeed... It's odd stuff, you can seep sugar cubes in the stuff and set fire to them, then blow them out once it's caramelised slightly and then pop 'em in your mouth as crunchy shots. Purists frown upon those that do but I reckon it's the best way to have the stuff - certainly the most fun. Otherwise you can have some cold water, a sugar cube and a measure of it, stir it all together and drink it. Some people have it neat at room temperature which I think is revolting.
For me I think it's great as an ingredient for more intricate drinks like the earlier variation on the Old Fashioned.
We had a range of absinthe shooters which went down very well. Try things like layering it with different coloured liqueurs. A bit fiddly but great fun to do and satisfying to look at if done well!
Try layering it with Baileys, Amaretto, and maybe grenadine for colour - (layer in order of viscosity i.e. how "heavy" the liquid is)
I'd definitely give the raspberry drink a go though. If only because it means buying a bottle of chambord which A. comes in an amazingly intricate bottle and B. is one of the best ingredients in the world ever. Fact. It's very sweet but it just goes with anything!
Ed