Absinthe

Absinthe is a highly alcoholic, anise-flavored spirit derived primarily from botanicals, including the flowers and leaves of Artemisia absinthium (wormwood), together with green anise, sweet fennel, and other medicinal and culinary herbs. Originating in the late 18th century in Switzerland, absinthe rose to great popularity in late 19th- and early 20th-century France, particularly among Parisian artists and writers. Its vibrant green color, complex flavor, and the ritual associated with its consumption have contributed to its mystique and appeal.

However, absinthe was vilified for its supposed hallucinogenic properties, largely due to the chemical compound thujone, found in wormwood. This led to widespread myths about its effects, contributing to its ban in the United States and much of Europe in the early 1900s. Modern research has since debunked these myths, showing that absinthe's psychoactive effects have been exaggerated and are no more dangerous than those of any other high-proof spirit. The bans have been lifted in many countries since the 1990s, leading to a revival of absinthe production, with both traditional and new brands available.

In cocktail making, absinthe is often used in very small quantities to rinse a glass, imparting a subtle flavor to the finished drink, or as a key ingredient in classic cocktails such as the Sazerac or the Corpse Reviver #2. Its strong flavor is considered unique and not easily substituted by other ingredients. The traditional method of preparing absinthe involves placing a sugar cube on a specially designed slotted spoon over a glass containing a shot of absinthe. Iced water is then dripped slowly over the sugar cube, dissolving it into the absinthe and resulting in a diluted, opalescent mixture known as the louche. This preparation highlights the complex interplay of flavors and aromas that make absinthe a fascinating and enjoyable spirit for many.