Green Fairy | Public Domain Super Heroes | Fandom powered by Wikia Public Domain Super Heroes The Green Fairy Book (1892) Created by Andrew Lang Origin Andrew Lang's Fairy Books — also known as Andrew Lang's "Coloured" Fairy Books or Andrew Lang's Fairy Books of Many Colors — are a series of twelve collections of fairy tales, published between 1889 and 1910. Each volume is distinguished by its own color. In all, 437 tales from a broad range of cultures and countries are presented. Although Lang only ever used color as a distinction for the title of the book, the titles have been given characteristics of their own over the years and used as stock characters (most recently by the ABC series, Once Upon a Time). Notes The alcoholic drink, Absinthe, is commonly referred to in historical literature as "la fée verte" (the green fairy). History of Absinthe | Vieux Carré Absinthe Supérieure by Philadelphia Distilling Absinthe originated in the canton of Neuchâtel in Switzerland. It achieved great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers.

Due in part to its association with bohemian culture, absinthe was opposed by social conservatives and prohibitionists. Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Henri de Toulouse-Lautrec, Vincent van Gogh, Oscar Wilde, and Aleister Crowley were all notorious absinthe drinkers. It is commonly referred to in historical literature as "la fée verte" (the Green Fairy). Absinthe proved a great leveler in class-conscious Europe. Once beloved by the aristocracy, it moved through society with a freedom that was its own. At cafes from Paris to Prague, absinthe was drunk by artists and labourers, butchers and bankers. Astonishingly for the time, even genteel womenfolk freely enjoyed the elaborate absinthe ritual in public. Glorious New Orleans indeed embraced the Green Fairy with a particular affection. Here, absinthe took off in 1869, when the Aleix brothers opened a bar named the "Old Absinthe House"at the corner of Bourbon and Bienville streets in the French district.

The Absinthe Room attracted an impressive list of visitors, including presidents William Howard Taft and Theodore Roosevelt, Mark Twain, Walt Whitman, Aaron Burr, William Thackeray, Jenny Lind and Oscar Wilde. In 1918, Aleister Crowley, the British magician, proclaimed: "Art is the soul of life and the Old Absinthe House is the heart and soul of the old quarter of New Orleans." Absinthe – The Green Fairy Absinthe – The Green Fairy Absinthe – The Green Fairy Absinthe is historically described as a distilled, highly alcoholic (45–74% ABV) beverage. It is an anise-flavoured spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, commonly referred to as “grande wormwood”. Absinthe traditionally has a natural green colour but can also be colourless. It is commonly referred to in historical literature as “la fée verte” (the Green Fairy). Although it is sometimes mistakenly called a liqueur, absinthe is not bottled with added sugar and is therefore classified as a spirit.

Absinthe is unusual among spirits in that it is bottled at a very high proof but is normally diluted with water when consumed. Absinthe originated in the canton of Neuchâtel in Switzerland. It achieved great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. Owing in part to its association with bohemian culture, absinthe was opposed by social conservatives and prohibitionists. Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Henri de Toulouse-Lautrec, Amedeo Modigliani, Vincent van Gogh, Oscar Wilde, Aleister Crowley, and Alfred Jarry were all notorious “bad men” of that day who were (or were thought to be) devotees of the Green Fairy. Absinthe has been portrayed as a dangerously addictive psychoactive drug. The chemical thujone, present in small quantities, was blamed for its alleged harmful effects. By 1915, absinthe had been banned in the United States and in most European countries including the United Kingdom, Sweden, Spain, Portugal, Denmark, Andorra and the Austro-Hungarian Empire.

Although absinthe was vilified, no evidence has shown that it is any more dangerous than ordinary spirits. Its psychoactive properties, apart from those of alcohol, have been much exaggerated. A revival of absinthe began in the 1990s, when countries in the European Union began to reauthorize its manufacture and sale. As of February 2008, nearly 200 brands of absinthe were being produced in a dozen countries, most notably in France, Switzerland, Spain, and the Czech Republic. Commercial distillation of absinthe in the United States resumed in 2007. History The precise origin of absinthe is unclear. The medical use of wormwood dates back to ancient Egypt and is mentioned in the Ebers Papyrus, circa 1550 BC. Wormwood extracts and wine-soaked wormwood leaves were used as remedies by the ancient Greeks. Moreover, there is evidence of the existence of a wormwood-flavoured wine, absinthites oinos, in ancient Greece. The first clear evidence of absinthe in the modern sense of a distilled spirit containing green anise and fennel, however, dates to the 18th century.

According to popular legend, absinthe began as an all-purpose patent remedy created by Dr. Pierre Ordinaire, a French doctor living in Couvet, Switzerland, around 1792 (the exact date varies by account). Ordinaire’s recipe was passed on to the Henriod sisters of Couvet, who sold absinthe as a medicinal elixir. By other accounts, the Henriod sisters may have been making the elixir before Ordinaire’s arrival. In either case, a certain Major Dubied acquired the formula from the sisters and in 1797, with his son Marcellin and son-in-law Henry-Louis Pernod, opened the first absinthe distillery, Dubied Père et Fils, in Couvet. In 1805 they built a second distillery in Pontarlier, France, under the new company name Maison Pernod Fils. Pernod Fils remained one of the most popular brands of absinthe up until the ban of the drink in France in 1914. Bans In 1905, it was reported that Jean Lanfray murdered his family and tried to kill himself after drinking absinthe.

The fact that Lanfray was an alcoholic who had consumed much more than his usual two glasses of absinthe in the morning was either overlooked or ignored; the murders were blamed solely on absinthe. The murders were the last straw, and a petition to ban absinthe in Switzerland was signed by more than 82,000 people. The prohibition of absinthe was then written into the Swiss constitution in 1907. In 1906, Belgium and Brazil banned the sale and distribution of absinthe, although they were not the first. Absinthe had been banned as early as 1898 in the colony of the Congo Free State. The Netherlands banned absinthe in 1909; Switzerland in 1910; the United States in 1912, and France in 1914. The prohibition of absinthe in France led to increased popularity of pastis (and of ouzo, to a lesser extent), anise-flavoured spirits that do not contain wormwood.

The Pernod brand resumed production at the Banus distillery in Catalonia, Spain, where absinthe was still legal, but slow sales in the 1960s eventually caused them to shut it down. In Switzerland, the ban drove absinthe underground. Clandestine home distillers produced absinthe, focusing on la Bleue, which was easier to conceal from the authorities. Many countries never banned absinthe, notably Britain, where it had not been as popular as in continental Europe. Modern revival In the 1990s an importer, BBH Spirits, realized that there was no UK law prohibiting the sale of absinthe, as it had never been banned there. They began to import Hill’s Absinth (not a true Absinthe) from the Czech Republic, which encouraged a modern resurgence in absinthe’s popularity. Absinthe had also never been banned in other European countries where it was never popular. As a result, it is in these countries where absinthe first began to reappear during the revival in the 1990s.

These absinthes—mostly Czech, Spanish, and Portuguese brands—are generally of recent origin, typically consist of Bohemian-style products, and are therefore considered by absinthe connoisseurs to be of inferior quality. France La Fée Absinthe, released in 2000, was the first brand labelled absinthe distilled and bottled in France since the 1914 ban, initially for export from France, but now one of roughly 50 French-produced absinthes available in France. French absinthes now must be labelled as boissons spiritueuse aux plantes d’absinthe to be sold within that country per the most recent guidelines. Absinthes produced in other countries must be relabelled to meet these same guidelines to be legally imported and sold within France. Spain Absinthe has a deep history in the Northern Catalan region encompassing Barcelona, Tarragona, Lleida, and a section of the Pyrenees mountains. While the drink was never officially banned in Spain, it fell out of favour from the early 1940s to present day. Since 2007 it has enjoyed a significant resurgence in the region and has at least one major export brand.

Australia and New Zealand Absinthe has never been illegal to import or manufacture in Australia. Importation requires a permit under the Customs (Prohibited Imports) Regulation 1956 due to a restriction on importing any product containing oil of wormwood. In 2000 there was an amendment by Foods Standards Australia New Zealand (FSANZ) as part of a new consolidation of the Food Code across Australia and New Zealand. This made all wormwood species prohibited herbs for food purposes under Food Standard 1.4.4. Prohibited and Restricted Plants and Fungi, however it was found to be inconsistent with other parts of the pre-existing Food Code. The proposed amendment was withdrawn in 2002 during the transition between the two Codes, thereby continuing to allow absinthe manufacture and importation through the existing permit-based system. These events were erroneously reported by the media as Australia having reclassified it from a prohibited product to a restricted product. There is now an Australian-produced brand of absinthe called Moulin Rooz.

Netherlands In the Netherlands, restrictions on the manufacture and sale of Absinthe were successfully challenged by the Amsterdam wine seller Menno Boorsma in July 2004, making absinthe legal once again. Belgium Belgium, as part of an effort to simplify its laws, removed its absinthe law on 1 January 2005, citing (as did the Dutch judge) European food regulations as sufficient to render the law unnecessary and in conflict with the spirit of the Single European Market. Switzerland In Switzerland, the constitutional ban on absinthe was repealed in 2000 during an overhaul of the national constitution, although the prohibition was written into ordinary law instead. Later that law was repealed, so from 1 March 2005, absinthe was again legal in its country of origin. Absinthe is now not only sold but is once again distilled in its Val-de-Travers birthplace, with Kübler and La Clandestine Absinthe among the first new brands to re-emerge.

USA On March 5, 2007, the French Lucid brand became the first genuine absinthe to receive a COLA (Certificate of Label Approval) for importation into the United States since 1912, following independent efforts by representatives from Lucid and Kübler to topple the long-standing U.S. ban. In December 2007, St. George Absinthe Verte, produced by St. George Spirits of Alameda, California, became the first brand of American-made absinthe produced in the United States since the ban. Since that time, other micro-distilleries have started making small batches of high-quality absinthe in the U.S. Preparation Traditionally, absinthe is prepared by placing a sugar cube on top of a specially designed slotted spoon and then placing the spoon on the glass which has been filled with a shot of absinthe. Ice-cold water is then poured or dripped over the sugar cube so that the water is slowly and evenly displaced into the absinthe, typically 1 part absinthe and 3 to 5 parts water.

During this process, components not soluble in water (mainly those from anise, fennel, and star anise) come out of solution and cloud the drink. The resulting milky opalescence is called the louche (Fr. “opaque” or “shady”, IPA [luʃ]). Releasing these components allows herbal aromas and flavours to “blossom” or “bloom” and brings out subtleties originally over-powered by the anise. This is often referred to as “The French Method.” Preparing absinthe the traditional way. Note that no burning is used “The Bohemian Method” is an alternative that is popular primarily due to the use of fire. Like the French method, a sugar cube is placed on a slotted spoon over a glass containing one shot of absinthe. The difference is that the sugar is pre-soaked in alcohol, usually more absinthe, and then set ablaze. The flaming sugar cube is then dropped into the glass igniting the absinthe. Finally, a shot glass full of water is added to douse the flames. This method tends to produce a stronger drink than the French method.

A variant of “The Bohemian Method” is to allow the fire to burn itself out. This variant, called “Cooking the Absinthe” or “Flaming Green Fairy,” removes much but not all of the alcohol. Originally a waiter would serve a dose of absinthe, ice water in a carafe, and sugar separately, and the drinker would prepare it to his preference With increased popularity, the absinthe fountain, a large jar of ice water on a base with spigots, came into use. It allowed a number of drinks to be prepared at once, and with a hands-free drip, patrons were able to socialize while louching a glass. Although many bars served absinthe in standard glasses, a number of glasses were specifically made for absinthe. These had a dose line, bulge, or bubble in the lower portion denoting how much absinthe should be poured in. One “dose” of absinthe is around 1 ounce (30 ml), and most glasses used this as the standard, with some drinkers using as much as 1½ ounces (45 ml).

In addition to being drunk with water poured over sugar, absinthe was a common cocktail ingredient in both the United Kingdom and the United States, and continues to be a popular ingredient today. One of the most famous of these is Ernest Hemingway’s “Death in the Afternoon” cocktail, a concoction he contributed to a 1935 collection of celebrity recipes. His directions are as follows: “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.” Production Currently, most countries have no legal definition of absinthe, although spirits such as Scotch whisky, brandy, and gin generally have such a definition. Manufacturers can label a product “absinthe” or “absinth” without regard to any legal definition or minimum standard. Producers of legitimate absinthes use one of two processes to create the finished spirit: either distillation, or cold mixing. In the few countries which have a legal definition of absinthe, distillation is the sole permitted process. An online description of the distillation process (in French) is available.

Fennel, one of the three main herbs used in production of absinthe Distilled absinthe Distilled absinthe is produced in a form similar to high quality gin. The botanicals are macerated in the already distilled alcohol before being redistilled one or more times with the herbal ingredients to impart complexity and texture to the beverage. The distillation of absinthe first produces a colourless distillate that leaves the alembic at around 72 percent ABV (144 proof). The distillate can be bottled clear, to produce a Blanche or la Bleue absinthe, or it can be coloured using artificial or natural colouring. Traditional absinthes take their green colour from chlorophyll, which is present in some of the herbal ingredients during the secondary maceration. The natural colouring process is considered critical for absinthe ageing, since the chlorophyll remains chemically active. The chlorophyll plays the same role in absinthe that tannins do in wine or brown liquors. This is done by steeping petite wormwood, hyssop, and melissa (among other herbs) in the liquid.

Chlorophyll from these herbs is extracted giving the drink its famous green colour. This process also provides the herbal complexity that is typical of high quality absinthe. This type of absinthe is known as a verte. After the colouring process, the resulting product is diluted with water to the desired percentage of alcohol. Historically, most absinthes contain between 50 and 75 percent alcohol by volume (100 to 150 proof). It is said to improve materially with storage, and many pre-ban distilleries aged their absinthe in neutral barrels before bottling. Cold mixed Many modern absinthes are produced using the cold mix system. This process is forbidden in countries with formal legal designations of absinthe. The beverage is manufactured by mixing flavouring essences and artificial colouring in high-proof alcohol, and is similar to a flavoured vodka or “absinthe schnapps”. Some modern Franco–Suisse absinthes are bottled at up to 82.3 percent alcohol[49] and some modern bohemian-style absinthes contain up to 89.9 percent.

Because of the lack of a formal legal definition of absinthe in most countries, many of these lesser brands claim their products to be “distilled” (since the alcohol base itself was created through distillation) and sell them at prices comparable to more authentic absinthes that are distilled directly from whole herbs. Ingredients Absinthe is traditionally prepared from a distillation of neutral alcohol, various herbs, and water. Traditional absinthes were redistilled from a white grape spirit (or eau de vie), while lesser absinthes were more commonly made from alcohol from grain, beets, or potatoes. The principal botanicals are grande wormwood, green anise, and florence fennel, which are often called “the holy trinity.” Many other herbs may be used as well, such as petite wormwood (Artemisia pontica or Roman wormwood), hyssop, melissa, star anise, angelica, sweet flag, dittany, coriander, veronica, juniper, and nutmeg. Alternative colouring Absinthe can also be naturally coloured red using hibiscus flowers. This is called a rouge or rose absinthe.

As of now, only one historical rouge brand has been discovered. Kits The interest in absinthe has spawned a rash of “absinthe kits”, which are claimed to produce homemade absinthe (not to be confused with hausgemacht absinthe, despite “hausgemacht” translating as “homemade” in German). Kits often call for soaking herbs in vodka or alcohol or adding a liquid concentrate to the same to create an ersatz absinthe. Such practices usually yield a harsh substance that bears little resemblance to the genuine article, and are considered to be inauthentic by any practical standard. Some concoctions may even be dangerous, especially if they call for supplementation with potentially poisonous herbs, oils and/or extracts. One case has been described in which a person suffered acute renal failure after drinking 10 ml of pure wormwood oil, a dose much higher than that found in absinthe. Styles Most categorical alcoholic beverages have regulations governing their classification and labelling, while those governing absinthe have always been conspicuously lacking.

According to popular treatises from the 19th century, absinthe could be loosely categorized into several grades (ordinaire, demi-fine, fine, and Suisse—which does not denote origin), in order of increasing alcoholic strength and quality. Many contemporary absinthe critics simply classify absinthe as distilled or mixed, according to its production method. And while the former is generally considered far superior in quality to the latter, an absinthe simply classified as ‘distilled’ makes no guarantee as to the quality of its base ingredients or the skill of its maker. Blanche, or la Bleue Blanche absinthe (also referred to as la Bleue in Switzerland) is bottled directly following distillation and reduction, and is uncoloured (clear). The name la Bleue was originally a term used for bootleg Swiss absinthe, but has become a popular term for post-ban-style Swiss absinthe in general. Verte Verte (“green” in French) absinthe begins as a blanche. The blanche is altered by the “colouring step,” by which a new mixture of herbs is placed into the clear distillate. This confers a peridot green hue and an intense flavour.

Vertes are the type of absinthe that was most commonly drunk in the 19th century. Artificially coloured green absinthe is also called “verte,” though it lacks the herbal characteristics. Absenta Absenta (“absinthe” in Spanish) is a regional variation and differs slightly from its French cousin. Absentas are sweeter due to their use of Alicante anise, and contain a characteristic citrus flavour. Hausgemacht absinthe Hausgemacht (German for home-made, often abbreviated as HG) is a type of absinthe that is home-distilled by hobbyists. It is often called clandestine absinthe. It should not be confused with the Clandestine brand, nor should it be confused with absinthe kits. Produced mainly in small quantities for personal use and not for sale, hausgemacht absinthe enables experienced distillers to select the herbs personally and to fine-tune each batch. Clandestine production increased after absinthe was banned, when small producers went underground, most notably in Switzerland.

Although the Swiss had produced both vertes and blanches before the ban, clear absinthe (also known as la Bleue) became more popular after the ban because it was easier to hide. Although the ban has been lifted, many clandestine distillers have not made themselves legal. Authorities believe that high taxes on alcohol and the mystique of being underground are likely the reason for this. Those hausgemacht distillers who have become legal often place the word clandestine on their labels. Bohemian-style absinthe Bohemian-style absinthe (also called Czech-style absinthe, anise-free absinthe, or just “absinth” (without the “e”)) is best described as a wormwood bitters. It is produced mainly in the Czech Republic, from which it gets its designations as “Bohemian” or “Czech,” although not all absinthe from the Czech Republic is Bohemian-style. It contains little or none of the anise, fennel, and other herbs that are found in traditional absinthe and bears very little resemblance to historically produced absinthes.

Typical Bohemian-style absinth has only two similarities with its authentic, traditional counterpart: it contains wormwood and has a high alcohol content. In the 1990s Czech Absinth producers introduced the method of lighting the sugar cube on fire. This type of absinth and the associated “fire ritual” are modern creations and have little to no relationship with the historical absinthe tradition. Storage Absinthe that is artificially coloured or clear is relatively stable and can be bottled in a clear container. If naturally coloured absinthe is exposed to light, the chlorophyll breaks down, changing the colour from emerald green to yellow green to brown. Pre-ban and vintage absinthes are often of a distinct amber colour as a result of this process. Though this colour is considered a mark of maturity in vintage absinthes, it is regarded as undesirable in contemporary absinthe. Due to this fragility, naturally coloured absinthe is typically bottled in dark UV resistant wine bottles Absinthe should be stored in a cool, room temperature, dry place away from light and heat.

It should also be kept out of the refrigerator and freezer as anethole can crystallize inside the bottle, creating a “scum” in the bottle which may or may not dissolve back into solution as the bottle warms. Source : wikipedia ABSINTHE, The Drink of some Famous Creatives. - YouTube ABSINTHE, The Drink of some Famous Creatives. Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. Rating is available when the video has been rented. This feature is not available right now. Please try again later. Published on Nov 22, 2014 Absinthe (i/ˈæbsɪnθ/ or /ˈæbsænθ/; French: [apsɛ̃t]) is historically described as a distilled, highly alcoholic (45–74% ABV / 90–148 U.S.

proof) beverage.[1][2][3][4] It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs.[5] Absinthe traditionally has a natural green colour but may also be colourless. It is commonly referred to in historical literature as "la fée verte" (the green fairy). Although it is sometimes mistakenly referred to as a liqueur, absinthe is not traditionally bottled with added sugar; it is therefore classified as a spirit.[6] Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water prior to being consumed. Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. Owing in part to its association with bohemian culture, the consumption of absinthe was opposed by social conservatives and prohibitionists.

Ernest Hemingway, Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Henri de Toulouse-Lautrec, Amedeo Modigliani, Pablo Picasso, Vincent van Gogh, Oscar Wilde, Aleister Crowley, Erik Satie and Alfred Jarry were all known absinthe drinkers.[7] Absinthe has often been portrayed as a dangerously addictive psychoactive drug.[8] The chemical compound thujone, although present in the spirit in only trace amounts, was blamed for its alleged harmful effects. By 1915, absinthe had been banned in the United States and in much of Europe, including France, the Netherlands, Belgium, Switzerland and Austria-Hungary. Although absinthe was vilified, it has not been demonstrated to be any more dangerous than ordinary spirits. Recent studies have shown that the absinthe's psychoactive properties (apart from that of the alcohol) have been exaggerated.[8] A revival of absinthe began in the 1990s, following the adoption of modern European Union food and beverage laws that removed longstanding barriers to its production and sale.

By the early 21st century, nearly 200 brands of absinthe were being produced in a dozen countries, most notably in France, Switzerland, Australia, United States, Spain, and the Czech Republic. Category The New Orleans Absinthe Makers | Peachridge Glass The New Orleans Absinthe Makers New Orleans Absinthe Bottles (Legendre Absinthe, J.C. Yochim Absinthe, Legendre Absinthe – Jay Hendrickson The New Orleans Absinthe Makers 25 March 2013 It is commonly referred to in historical literature as “la fée verte” (the green fairy) Ferdinand: I enjoyed seeing the L. E. Jung card on your website, I’m researching L. E. Jung’s absinthe, as well as the other New Orleans absinthe makers, Legendre & Co., and J.C. Yochim. I was curious if you have any other L.E. Jung / L.E Jung & Wulff items? I’m researching Jung, and Yochim, and Legendre & Co. in New Orleans. (Have history on all three) I have a few interesting pre-prohibition L.E.

Jung liquor and bitters bottles, though my main focus is on Legendre Absinthe and Legendre Herbsaint, and Legendre’s Drugstore. I though you might like to see a couple of the bottles I have. (I have a few more) I’m a Houston person myself. Regards Legendre Drug Store Bottles – Jay Hedrickson Jay, thanks for the nice email. We are probably crossing paths in certain areas. I found your email and pictures very interesting and wanted to share with the readers. There certainly is a special group of collectors that prize NOLA bottles. I thought I would share a picture of my Yochim Bros Celebrated Stomach Bitters from New Orleans. The label purportedly reads “These bitters are guaranteed to be manufactured from the best herbs obtainable. 1901, New Orleans.” These bitters are guaranteed to be manufactured from the best herbs obtainable. See example of Yochim Bros Celebrated Stomach Bitters with a Dr.

Hostetter’s Celebrated Stomach Bitters label YOCHIM BROS CELEBRATED STOMACH BITTERS – Meyer Collection Read more on Peachridge on New Orleans bottles or use the search function for New Orleans at the top of each page. ABSINTHE A reservoir glass filled with a naturally coloured verte absinthe, next to an absinthe spoon Absinthe is historically described as a distilled, highly alcoholic (45–74% ABV / 90-148 proof) beverage. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium (a.k.a. “grand wormwood”), together with green anise, sweet fennel, and other medicinal and culinary herbs. Absinthe traditionally has a natural green colour but may also be colourless. It is commonly referred to in historical literature as “la fée verte” (the green fairy). Although it is sometimes mistakenly referred to as a liqueur, absinthe is not traditionally bottled with added sugar, and is therefore classified as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume, but is normally diluted with water prior to being consumed.

Ernest Hemingway, Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Henri de Toulouse-Lautrec, Amedeo Modigliani, Vincent van Gogh, Oscar Wilde, Aleister Crowley, Erik Satie and Alfred Jarry were all known absinthe drinkers Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It arose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. Owing in part to its association with bohemian culture, the consumption of absinthe was opposed by social conservatives and prohibitionists. Ernest Hemingway, Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Henri de Toulouse-Lautrec, Amedeo Modigliani, Vincent van Gogh, Oscar Wilde, Aleister Crowley, Erik Satie and Alfred Jarry were all known absinthe drinkers. Albert Maignan’s “Green Muse” (1895): A poet succumbs to the Green Fairy. Absinthe has often been portrayed as a dangerously addictive psychoactive drug.

The chemical compound thujone, although present in the spirit in only trace amounts, was blamed for its alleged harmful effects. By 1915, absinthe had been banned in the United States and in much of Europe, including France, the Netherlands, Belgium, Switzerland and the Austro-Hungarian Empire. Although absinthe was vilified, it has not been demonstrated to be any more dangerous than ordinary spirits. Any psychoactive properties attributed to absinthe, apart from that of the alcohol, have been much exaggerated. A revival of absinthe began in the 1990s, following the adoption of modern European Union food and beverage laws that removed longstanding barriers to its production and sale. By the early 21st century, nearly 200 brands of absinthe were being produced in a dozen countries, most notably in France, Switzerland, USA, Spain, and the Czech Republic. [ Wikipedia ] About Ferdinand Meyer V Ferdinand Meyer V, President, Federation of Historical Bottle Collectors, is a native of Baltimore, Maryland and has a BFA in Fine Art and Graphic Design from the Kansas City Art Institute and School of Design.

Ferdinand is the founding Principal of FMG Design, a nationally recognized design consultation firm. Ferdinand is a passionate collector of American historical glass specializing in bitters bottles, color runs and related classic figural bottles. Ferdinand is married to Elizabeth Jane Meyer and lives in Houston, Texas with their daughter and three wonderful grandchildren. The Meyers are also very involved in Quarter Horses, antiques and early United States postage stamps. How to Mix a Traditional Absinthe Drink - YouTube How to Mix a Traditional Absinthe Drink Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. The interactive transcript could not be loaded. Loading... Rating is available when the video has been rented. This feature is not available right now. Please try again later. Uploaded on Aug 26, 2011 How to Mix a Traditional Absinthe Drink by Absinthe is historically described as a distilled, highly alcoholic (45%-74% ABV) beverage. It is an anise-flavored spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, commonly referred to as "grande wormwood".

Absinthe traditionally has a natural green color but can also be colorless. It is commonly referred to in historical literature as "la fée verte" (the Green Fairy). Today it is known that absinthe does not cause hallucinations. Thujone, the active chemical in absinthe, occurs naturally in two forms (−)-α-thujone and (+)-β-thujone. The two types of thujones are GABA antagonists; and while they can produce muscle spasms in large doses, there is no evidence that they cause hallucinations. It has been speculated that reports of hallucinogenic effects of absinthe may have been due to chemicals being added to cheaper versions of the drink in the 19th century, to give it a more vivid color. More info on Absinthe: Category Absinthe History and Legends, Whats Cooking America Absinthe History and Legends Absinthe –The Revival of the “Green Fairy” Are you familiar with absinthe history and legends? A now legalized liquor that has long been rumored to cause madness. No other drink has inspired so much fear, so much awe, and allure as absinthe!

In French, the word “absinthe” means “wormwood.” It was also known as the “green fairy” during its heyday in France in the 1800s. The Green Fairy is the English translation of La Fee Verte, the French nickname given to absinthe in the 19th century. The nickname stuck, and over a century later, “absinthe” and “Green Fairy” continue to be used. Absinthe is an anise-flavored liquor or spirit that is made by steeping wormwood (wormwood has been defined as the quinine of the poor) and other aromatic herbs (hyssop, lemon balm, and angelica) in alcohol. The drink is distinguished by its dazzling emerald blue-green clarity, due to its chlorophyll content. When mixed with water, the liquor changes to cloudy white. Pernod was the original absinthe. It is still distilled today, only without the wormwood. Other liqueurs used today as a substitute for wormwood are Ricard, Hersaint, Anisette, Ouzo, and Sambuca.

Definition of Wormwood: Wormwood is a derivation of the German word “wermut” or the Anglo-Saxon word “wermod,” and has a lineage to the word “vermouth.” Wormwood has also come to mean a bitter or mortifying experience. Any of 250 strong-smelling plants with white or yellow flowers that are generally classed as weed. It is specifically the Eurasian perennial (Artemisia absinthium) that is so notorious in the cocktail world. It produces a bitter, dark-green oil once used in making absinthe, vermouth, and other bitters. Wormwood had been used medicinally since the Middle Ages to exterminate tapeworms in the abdomen while leaving the human host uninjured and even rejuvenated by the experience. Absinthe is traditionally served with water and a cube of sugar. The sugar cube was place on an absinthe spoon (a small slotted spoon), and the liquor was drizzled over the sugar into the glass of cold water until the sugar was dissolved and the desired dilution was obtained. The sugar helped take the bitter edge away from the absinthe, and when poured into water, the liquor turned a milky white.

The spoons themselves were often works of art, covered with filigree flowers and stars, or shaped like sea shells. The effect of this drink was related to the degree of dilution, the amount imbibed, and the frequency of drinking. Physical effects of nausea, disorientation, hallucination and seizure were noted by the drinkers of absinthe. Of course, these effects can be noticed by anyone who drinks too much! The popularity of absinthe lasted just over 100 years. 15th Century B.C. Accounts in ancient texts dating as far as 1500 B.C. mention that wormwood’s medicinal as well as religious significance, and even a drink that was fortified with extract of wormwood. We will likely never know the exact origins of the very first absinthe ever distilled or the name of its original inventor. 1st Century A.D. The first written detailed description of absinthe’s use and therapeutic properties was written by Gaius Plinius Cecilius Secundus (23 A.D.-79 A.D.), better known as Pliny the Elder’s. He was an Roman scholar, author, naturalist, and naval and military commander.

He is known for his great compendium of the knowledge of the ancient world called Naturalis Historia (Latin for Natural History): “There are several kinds of absinthe: that called Santonic from a city of Gaul, the Pontic from Pontus, where cattle grow fat on it and because of it are found without gall; there is none finer than this. The Italian is far more bitter, while the pith of the Pontic is sweet. About its use all agree, for it is a plant very easy to find and among the most useful; moreover it is honored uniquely in the rites of the Roman people in that at the Latin festival when four-horsed chariots race on the Capitol the victor drinks absinthe, because, I believe, our ancestors thought that it was an honouable reward to be given health….” 18th Century A.D. 1789 – 1792 – According to history or legend (not sure which it is), absinthe was originally developed by Dr. Pierre Ordinaire. He was a French doctor in self-exile due to political reasons, who was living in the Swiss town of Couvet.

It was said that he discovered the plant wormwood while traveling in the Val-de-Travers. He mixed wormwood and other herbs with alcohol to create his 136 proof elixir. He used this elixir in his treatment of the sick. After many claims of miracuous healing powers, it became a cure-all. It was eventually nicknamed “la Fee Verte,” which means the Green Fairy. It is also believed that Dr. Ordinaire either gave or sold his recipe to Mademoiselle Grand-Pierre, who then sold it to two sisters named Henrod in Couvet. Some historical information suggest that the Henroid sisters were making the elixir before Dr. Ordinaire even arrived in the area, and his is credited with being one of the first people to promote it. The Henrod sisters promoted the elixir commercially by offering sample of the elixir to be sold in nearby pharmacies. 1794 – Abram-Louis Perrenoud (1776-1851), a distiller by trade, living in Couvet in the Val de Travers region of Switzerland.

Somewhere around the year 1794, Abram-Louis actually scribbled his recipe for absinthe in his diary. 1797 – A Frenchman named Major Daniel-Henri Dubied, a lace merchant, recognized the commercial potential of the formula and purchased the recipe from Perrenoud. Since he had to distilling experience, he employed Abram-Louis’ son, Henri-Louis Perrenoud, who had learned the distilling trade from his father. It is also said that the Major’s daughter, Emile, married Henri-Louis in 1797. In 1798, along with Dubied’s sons, they began producing absinthe under the name of Dubied Pe et Fils. 1805 – In 1805, after several permutations of partnership, Henri-Louis changed his surname from Perrenoud to Pernod and he established a distillery of his own in Pontarlier, France called Maison Pernod Fils. 19th Century A.D. 1847 – Absinthe’s progress from medicine to social poison started with the military.

It is said that the demand for absinthe rose dramatically after the Algerian War (1844-1847) when the soldiers were given rations of absinthe along with their drinking water as a bacterial deterrent. The soldiers, now hooked on absinthe, began drinking it in peace time France, thus starting the first surge in absinthe popularity. 1870 – 1900 – Grape Phylloxera (a tiny aphid-like insect that attacks the roots of grapevines) attacked the root stock of vineyard all over the France and Europe. The epidemic devastated most of the European wine growing industry. Within 25 years, grape phylloxera had destroyed two-thirds of the vineyards in Europe. The price of wine skyrocketed and became scarce and very expense. The aristocrats bought and consumed what wine was available. The middle class (the artisans and tradesmen) began looking for a cheaper alternative to wine. As absinthe was already growing in popularity, it became the perfect alternative.

1880 – From the 1880s to the turn of the century, drinking absinthe during the cocktail hour in France became so popular that people begin calling it the I’heure verte (the green hour) for the liquor’s bright green color. Generally, from 5:00 p.m. to 7:00 p.m., the cafes in Paris would be crowded with people drinking absinthe. At cafes, one could find policemen, laborers, bankers, and artists, all enjoying the elaborate absinthe ritual and all getting “loaded.” Absinthe was the “beaverage du jour” for artists, writers, and poets in Europe. It was known as the drink of the Bohemians. The bohemians were self-impoverished artists, writers, musicians, free-thinkers, and counter-culture types. Manet, Toulouse-Lautrec, Degas, Picasso, de Maupassant, and especially Vincent Van Gogh are associated with absinthe. The “green fairy,” as absinthe came to be called for purportedly causing hallucinations, is thought to have encouraged Van Gogh to cut off part of his left ear.

They believed absinthe stimulated creativity. Absinthe was believed to raise the drinkers consciousness, insights, and emotional experience to another level. It seemed that everyone indulged themselves enthusiastically; so enthusiastically in fact that alcoholism began to be a serious problem in France. Men and women became enthralled with the ritual of presentation as well as with the appearance, taste, and excitement of the liqueur. Absinthe was one of the few drinks considered ladylike and women freely enjoyed drinking it in the dance halls and coffee houses where it was most commonly served. Picasso painted several haunting images featuring absinthe women drinkers. Absinthe drinking was exported to New Orleans and its French Quarter, where the Old Absinthe House have been a tourist attraction for more than a century. Absinthe appeared in New Orleans liquor advertisements as early as 1837, but its popularity didn’t take off until the latter half of the 19th century with the opening of the barroom that would become the Old Absinthe House in 1874. 20th Century A.D.

At the turn of the 20th century, much of France (and parts of the rest of Europe and the United States) were on an absinthe binge. This wide spread popularity led to an attempt at its prohibition. Backed by the French wine growers, the temperance movement targeted absinthe as responsible for alcoholism, racial degeneration, and social instability. 1910 – Absinthe was banned in Switzerland 1912 – When the prohibition movements were underway, on July 25, 1912, the Department of Agriculture banned absinthe in America. One of the reasons it is banned in the U.S. is that it was thought to have caused insanity and hallucinations that drove drinkers to commit criminal acts. In other words, it was pretty much like any other alcoholic drink. 1915 – At the outbreak of the First World War, the drink was seen as a threat to the nation, and the National Assembly voted for the bill to ban absinthe as an act of national defense. The France banned absinthe use in 1915.

1990 – A revival of absinthe began in the 1990s, when countries in Europe began to reauthorize its manufacture and sale. 21st Century A.D. Absinthe is once again legal in most of the world! 2007 – In 2007, after 95 years of prohibition, absinthe was finally authorized again for sale in the United States in bars and liquor stores. U.S. re-evaluation came after European distillers pressured American officials to conduct real research and approve authorization of selling absinthe. March 5th was declared to be the unofficial National Absinthe Day in the United States. Absinthe Day is another way to celebrate the fact that the popularity of this drink has resurfaced in recent times. How To Drink Absinthe – Chasing The Green Fairy My daughters, Nancy and Brenda, and my granddaughter, Tabitha, spent several days in Las Vegas celebrating Tabitha’s 21st birthday. I still ca not believe that I am old enough to have a 21-year old granddaughter. The years just slipped away!

One of the things that I have wanted to do (my bucket list), was to taste absinthe. I had researched this drink for my web site in the past, and wanted to taste it. Now that it is legal again, this was my chance. My daughters have also wanted to taste absinthe. What a better time than on my granddaughter’s 21st birthday! I guess that gives me several excuses and reasons to partake and “Chase The Green Fairy.” Below are photos that I took while our drinks were being made and instructions for you to make your own absinthe drinks. Traditional Method – Absinthe Drip (Traditional French Method): Select a quality bottle of absinthe for your drink. The best tasting bottles of absinthe are in the range of 45 to 68% alcohol by volume. A big part of absinthe’s lore comes from the rituals surrounding it’s consumption and the special equipment required to make this drink. Pour the Absinthe into a glass. Place an Absinthe spoon (flat-slotted absinthe spoon) on the top of the glass and set a single sugar cube on top of the spoon.

The sugar is traditionally used to balance the bitter taste of the absinthe. NOTE: If you don’t have an absinthe spoon or sugar cubes, you can just use granulated sugar, mixing it in any glass of your choice. Various styles of absinthe spoons Very slowly drip 3 to 5 parts of iced water onto the sugar cube to dissolve the sugar into the absinthe using an Absinthe Fountain (see above photo) or slowly pouring from a carafe or pitcher. It is important to do this drop-by-drop. The water added to the absinthe must always be iced, as cold as possible. The advantage of using an Absinthe Fountain is that you could add ice cubes to the water to keep it cold. The usual ratio for absinthe to water is either 1:3 or 1:5. A traditional 2 ounces of absinthe with 6 ounces water will equal an 8 ounce drink and fill most of the glass The amount of water added to your absinthe drink is entirely at the customer’s discretion and taste. The sugar cube will slowly start to collapse and drip into the glass, eventually leaving only a few drops of sugared water on the spoon.

As water is slowly poured water into the absinthe, it slowly turns a milky white (opaqueness). This is known as the “louche” effect. According to the brand of absinthe you use in your drink, there is a considerable variety both in color and in the opacity of the louche. As you pour in the water, watch the as it mixes with the absinthe. When the water-to-absinthe ratio reaches a certain level, the essential oils which are dissolved in the absinthe during distillation will emulsify with the water and create the opalescent and cloudy effect known as the “louche.” Seeing the absinthe drink gradually change color was considered a part of its ritualistic attraction. When the sugar cube has almost completely dissolved, add the rest of the iced water needed (your choice) in a thin stream. Now mix it all together (this is called muddling) with your absinthe spoon. Your absinthe is now ready to drink. Sip your drink and enjoy. Option: Some people will add 2 or 3 ice cubes to the finished drink. You may do this, but it may be frowned upon by absinthe purists.

Non-Traditional Method – Bohemian-Style Absinthe (Czech method): The Czech method is more dramatic, but burning absinthe is not traditional, but it makes an impressive exhibition. This method or gimmick was introduced by the producers of Czech Absinthe (considered a fake absinthe) in the 1990s. It is not recommended because it can be dangerous due to the high alcohol content in absinthe. To do this method, drip some absinthe onto the sugar cube, sitting on the absinthe spoon, and light it on fire for approximately 1 minute. The fire will caramelize the sugar as it drips down into the absinthe in the glass (the caramelized sugar adds a little additional flavor, This unusual method uses 1/2 the water of the French method, and thus makes a stronger drink. Sazerac Cocktail: This drink is considered by historians as the first cocktail ever invented. It was originally created by a New Orleans pharmacy in the early 19th century to ward off tropical malaise.

1/2 ounce cream 4 ounces shaved or crushed ice * Orgeat Syrup is a sweet syrup made from almonds, sugar, and either rose water or orange-flower water. Instructions: Combine all ingredients in a blender, blend for 5 seconds and serve in a chilled cocktail glass. Ernest Hemingway’s Death in the Afternoon Cocktail: A recipe verified in the 1935 humoristic celebrities’ cocktail book titled, So Red the Nose, or Breath in the Afternoon. Hemingway wrote: “This was arrived at by the author and three officers of the H.M.S. Danae after having spent seven hours overboard trying to get Capt. Bra Saunders’ fishing boat off a bank where she had gone with us in a N.W. gale.” Ingredients: Pour one (1) jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly. Absinthe Martini – European style: The mixture below was created around the beginning of the 20th century, when it became fashionable in France to drink American-style’ cocktails.

Ingredients: 1 1/2 ounces dry vermouth 1 dash absinthe

Question: Which alcoholic drink is often referred to in historical literature as ‘The Green Fairy’?
Answer: Absinthe