Absinthe

Absinthe

Absinthe is a highly aromatic, anise-flavoured spirit traditionally made using wormwood (Artemisia absinthium), green anise, and fennel, along with other herbs and botanicals. It is known for its distinct green hue and strong herbal complexity.
Origin: Absinthe originated in Switzerland in the late 18th century, and became immensely popular in France during the 19th century, especially among artists and writers such as Van Gogh, Baudelaire, and Hemingway. It earned the nickname “La Fée Verte” (The Green Fairy).
Production:
Absinthe is made by macerating herbs (especially wormwood, anise, and fennel) in a neutral alcohol base. This infusion is then distilled to concentrate the flavours. A second maceration of fresh herbs is often added afterward for colour and aroma. Traditional absinthe is not sweetened, making it a dry spirit.
Thujone, a compound found in wormwood, was once thought to be hallucinogenic. This led to bans across Europe and the U.S. in the early 20th century. However, modern science has shown that the levels of thujone in absinthe are far too low to be harmful. Legal absinthe returned to the market in the early 2000s.
Types of Absinthe:
Verte (Green): Naturally colored green from chlorophyll-rich herbs
Blanche (White): Clear absinthe, typically lighter and more delicate
Bohemian-style: Less traditional, often lacking in wormwood and complexity
Flavour Profile: Dominated by anise and licorices, with deep herbal, floral, and slightly bitter undertones. The best absinthes are incredibly complex and layered.
Serving Ritual: Absinthe is traditionally served by placing a sugar cube on a slotted spoon over a glass of absinthe and slowly dripping ice-cold water over it. This creates a cloudy louche effect and opens up the flavors.
Cultural Note: Absinthe became a symbol of creativity and rebellion in Belle Époque Paris, though it was controversially blamed for madness and social decline—largely due to its high alcohol content and mass overconsumption.