Pernod Spirits product reviews and price comparison Disadvantages Versatile drink , best in cocktails In the 1980's when I was growing up my parents had a drinks cabinet that contained many interesting alcoholic drinks and Pernod always fascinated my sister and I. It was partly due to the fact that it was off limits and also that my parents seemed to make fancy cocktails for there friends and family that looked so appealing. Anyway, my first taste of Pernod came in the form of a slightly weaker version of a cocktail called 'The King of Denmark' which is essentially 4 parts Pernod, 3 parts blackcurrant cordial, 8 - 10 parts water, it was interesting to say the least and on my second trying I substituted the water for lemonade. Pernod is made from star anise, and contains herbs and spices such as coriander, it comes in a green glass bottle, with a white label that looks very chic, it is 40% abv and is clear on pouring. You can purchase 70cl bottles for around £16 in most supermarkets.

On opening a bottle of Pernod you will be greeted with a strong sweet scent of liquorice, so if you do not like liquorice I would avoid at all cost, as no matter what you mix it with you can still taste it. The taste of liquorice is fairly strong and tends to linger and penetrate all it is mixed with. I have tried it over ice but find it too strong for my tastes, I think it is best enjoyed in a cocktail. Other Pernod cocktails I have tried in include have include whisky, fruit cordials or even just water with a dash of mint leaves. Overall I think Pernod is a versatile drink that I will always return to, it has a very distinctive liquorice flavour, is reasonably priced and is widely available to purchase, I recommend to all who like experimenting with flavours.

Pernod and Pastis: How to Drink Them Properly - iCohol.com Home Bar Search Pernod and Pastis: How to Drink Them Properly Pernod and Pastis: How to Drink Them Properly Pernod and Pastis: How to Drink Them Properly Pernod and Pastis are both anise-flavored alcoholic beverages from France that took the place of absinthe when it was banned in 1915. Although the licorice-flavored drinks are similar in taste to absinthe, Pernod and Pastis do not contain the herb wormwood that was absinthe’s “active ingredient”. The drink is especially popular in southern France, where it is taken as both a long drink and as an aperitif. Both beverages are also commonly found among the European ex-pat community in North Africa. People who try Pastis or Pernod for the first time make the mistake of drinking it neat; this is not the right way to enjoy the liqueur for all of its more subtle flavors cannot be released when taken straight. Here is a little bit more information about the drink and how it should be prepared in order to enjoy all of its amazingly refreshing qualities.

Pastis and Pernod are very similar to other anise-flavored liqueurs that are consumed in the Mediterranean. It is very much like arak, raki, and Sambuca. Unlike its predecessor absinthe, Pastis and Pernod are always bottled with sugar and contain 45-50% alcohol by volume. The French liqueurs are also made with star anise, which comes from Asia; they are not made with the European green anise herb. Serving Pastis and Pernod As mentioned earlier, people who don’t have much experience serving and drinking Pastis can sometimes make the mistake of either drinking the liqueur neat or serving it over ice. Neat Pastis is far too strong to be enjoyed on its own, and when it is poured directly over ice, the anethole contained in the liquid will crystallize, making the drink chalky and kind of bumpy. Pastis must be diluted with water. The standard measures for a proper drink of pastis are one part pastis to five parts of water. The pastis is poured into the glass first, followed by the water.

Oftentimes, in restaurant situations, pastis will be served neat in a tall glass, but a jug of water will be given to the customer in order to add the amount of water he or she likes. Pastis is meant to be a refreshing drink on hot days or served as an apéritif to whet the appetite before a big meal. While purists claim that ice cubes should never be added, they can be, but must be added after the water has been poured in so that the anethole doesn’t crystallize. Many people say that pastis tastes best if only cool spring water is used to dilute it. One thing that happens once water is added; the beverage will change color from a transparent yellow or amber color to milky white. This is because when the water is added, some of the ingredients in Pastis become insoluble. Pastis and Pernod are the most popular beverages in France; more than 130 million liters of Pastis are sold each year in the country, which is roughly equal to two liters per resident. Drinks containing Pernod or Pastis Pastis and Pernod are also used to make a variety of cocktails.

While the above method of serving and drinking the liqueurs is the most popular, these are also drinks that have quite a few fans in France and around the world. The Mauresque Urban Dictionary: Absinthe Absinthe A supposedly narcotic spirit which originated in the 17th century and became popular during the turn of the century in Europe and further popularized by famous artists and writers. Absinthe has an opaque green color with a licorice aroma and a high alcohol content, typically containing anise, artemesia pontica, melissa, fennel, hyssop and lemonbalm; some immitation absinthes contain the original controversial ingredient wormwood, which contains the neurotoxin thujone. Immitation absinthes, despite manufacturers claims, have only a general similarity with absinthes drank a century ago. The historically romanticized drink was Pernod Fils, a French Absinthe, which contained wormwood, and the exact recipe of which was never known. However, in 2004 It was painstakingly resurrected by microbiologist Ted Breaux, who owned two original bottles, and formed a private company selling limited batches of the real thing.

"After the first glass, you see things as you wish they were. After the second, you see things as they are not. Finally, you see things as they really are, and that is the most horrible thing in the world." - Oscar Wilde absinthe Absinthe is a herbal spirit, typically of green colour, and it contains the active agents of a herb called wormwood or vermouth (artemisia absinthium). In a newspaper ad of 1769 the two Henriod sisters from Neuchatel, Switzerland, advertised their remedy "Bon Extrait d'Absinthe" which consisted of alcohol, wormwood, aniseed, lemon balm and other herbs. This formula was later distributed by a certain Dr. Ordinaire – and the success story of the "Green Fairy" was born. Around the year 1800 the formula was sold to Mr. H. L. Pernod of Pontarlier, France, where a minor production line was started and helped Pernod to gain a fame that lasted until our present time.

During the Algier War in the 19th century France made use of the inciting effects of Absinthe and provided the Soldiers with regular rations of the liquor. The veterans who had survived this war soon pushed the production output from 400 liters daily (appr. 90 gallons) to more than 20.000 liters (appr. 5.000 gallons) a day and more. Absinthe distilleries started to spread all over France like mushrooms. However, artists and intellectuals of those times were the ones especially devoted to Absinthe. Many great works of contemporary art owe their existence to the inspiring effects of the spirit. Great names like Baudelaire, Manet, Verlaine, Rimbaud, Oscar Wilde, Degas, Toulouse-Lautrec, van Gogh, Gauguin and Picasso are found among these early adepts of Absinthe. For different reasons around 1910 the total turnover of Absinthe distribution had reached immeasurable peaks. Many distilleries made use of low-grade alcohol which in some not too rare cases caused blindness among the consumers.

These irresponsible dealings with the drink finally resulted in the prohibition of Absinthe in (almost) all countries of Europe by the year 1920. Since in 1981 (and again in 1998) the European Community has returned to legalizing the production and distribution of Absinthe, the cult around this drink has experienced a true revival. Starting from London, Absinthe is about to conquer the club & party scene and leaves them all plunging back into the euphory of the 19th century. "Absinthe is yummy" absinthe Strong alcoholic beverage that contains Artemesia Absinthium(also known as wormwood)alkaloids. Its usually green in color but turns white when diluted with water. The wormwood alkaloids cause a trip much like DXM, despite contrary belief there are no actual hallucinations, its more of an en opening of the mind to the real world around oneself around you. It was drank by a lot of famous artists, and writers such as Picasso, Edgar Allan Poe, and other deranged people of that time period. Me:Wow, Poe was right this absinthe is kickin' my ass. Poe: WORD TO YOUR MOTHER!

by Marlboro May 26, 2005 DIY vs. Buy: How to Make Pastis | Serious Eats DIY vs. Buy: How to Make Pastis DIY Pastis One sure-fire way to start an argument with me is to say that absinthe makes people hallucinate. It doesn't. But if you think it does, you have something in common with French regulators in the early 1900s. Back then, everyone was panicking that absinthe would drive people insane because it contained wormwood. Before more people could succumb to absinthe madness and chop their ear off à la Vincent van Gogh, they outlawed the spirit. (The fact that absinthe was 140 proof and people were drinking it like wine had more than a little to do with the crazy behavior, but I digress.) With absinthe out of the picture, people needed another delicious anise-flavored alcoholic beverage. That's where pastis came in. Pastis was developed as a substitute when absinthe was banned in France. It has the same woodsy anise flavor along with a little sweetness from added sugar.

For nearly a century, pastis was the only way most of us imbibed our anise, whether it was on the petanque courts in France or at tony New York bars. But even though absinthe is back in full swing, we haven't forgotten about pastis. Its lighter character and lower alcohol content make it more sippable and flexible than absinthe. And for those who stubbornly insist that absinthe will make you see tiny green babies or try to fly off a cliff, pastis can be imbibed without fear. What's Available to Buy? When most people think of pastis, Pernod is the brand that comes to mind. (In many circles, pastis is simply called Pernod). It has a bright licorice notes with a hint of sweetness. Most liquor shops will carry it for about $30 a bottle. Pastis Prado and Granier Mon Patis also have good flavor, though they're a little harder to track down.

La Muse Verte Le Pastis d'Autrefois, which will run you about $10 more, is a bit more delicate though I don't find it dramatically better considering the leap in price and possible shipping charges since it's not commonly stocked. Why DIY? Pastis has been one of my little luxuries, and I was shocked at how close the homemade stuff could come to the store-bought varieties with so little effort—and so little money. It freed me up to use pastis in new ways I was a bit too cautious to try before—such as using it as a glaze for fish and as part of the filling for a fish pot pie. I also felt emboldened to experiment with a splash of pastis in cocktail creations and discovered it goes just as well with fruity concoctions as it does with dry cocktails. The most fun part of this project is discovering that steeping some spices and bark in a jar for just a few days can produce such a rich flavor. The French manufacturers of pastis take pride in making pure products made with first-rate ingredients and traditional methods. But as much as I enjoy and appreciate that level of craftsmanship, it shows in the price tag.

So I like to have a bottle of Pernod as my fancy-time pastis and a homemade batch of everyday pastis. There is one drawback to the homemade stuff if you want to serve it simply mixed with water rather than adding it to a cocktail. DIY pastis doesn't dramatically "louche," or turn cloudy white when water is added. That reaction comes from anise oils not dissolving in water, so it's possible that subbing in a bit of anise oil could make a homemade pastis that would louche. But anise oil is pretty expensive, so it seemed to defeat part of the benefit of making it at home, considering how the much more affordable dried pods gave such strong and lovely anise flavor. Get the Recipe DIY Pastis » Use It! The true test of DIY pastis was using it in my favorite cocktail, the Sazerac . It coated the glass beautifully and gave it the anise nose and hint of flavor that help make this drink so fantastic. But there's no end to the cocktails you could make with homemade pastis. The classic Corpse Reviver No. 2 is a supposed hangover cure that also includes gin and Lillet.

Remember the Maine mixes rye with cherry liqueur and pastis, and you can make it even more DIY if you also use homemade cherry liqueur . I had no idea pastis could go Tiki, until I fired up the blender and tried a Test Pilot . It's pretty darn tasty. I'm also going try my pastis in a 151 Swizzle , a Morning Glory , an Obituary Cocktail , and a Cocktail a la Louisiane . For the seafood lovers, DIY pastis will prove useful in the kitchen, especially with delicious bivalve recipes like Pastis and Persillade Mussels or Marseilles Style Spicy Clams and Mussels . I'm still suffering the tail end of a heat wave, so I'm going to do a Mint and Pastis Granita tonight. Absinthe Drink: All about Absinthe, the Iconic Drink of La Vie Boheme What is absinthe? Absinthe is an alcoholic drink made from Artemisia absinthium (a plant better known as grand wormwood ) and a range of other herbs such as fennel, anise, melissa and hyssop.

Actual recipes have always varied by country and manufacturer, as has the quality of each absinthe brand. Traditionally, the drink was quality-classified as either absinthe suisse (the best grade; alcohol content of 68-72%), demi-fine (50-68% alcohol) or ordinaire (45-50%). Today, it is thought that there are about fifty brands of the absinthe drink available, produced mainly in France, Switzerland, Spain and the Czech Republic. Absinthe is usually green, although there are a few Swiss varieties that are clear. Best absinthes are made exclusively with all-natural ingredients and have no artificial colourings added. Quality green absinthe always gets its colour from the chlorophyll released from the herbs. Absinthe: The iconic drink of the bohemians Absinthe first gained its notoriety in the latter part of the nineteenth century, when it became the drink of choice among bohemian intellectuals, writers, poets and artists in France and across Europe. Soon, the emerald green liquor was consumed by people from all walks of life.

While the lower classes celebrated l'heure verte (the green hour) in Parisian bars and cafes (a pre-dinner period when patrons drank a glass or two as an aperitif), painters and poets created art and poems dedicated to La Fee Verte (the "Green Fairy" ) as the drink became known. At that time, absinthe was far more than just another alcoholic beverage: absinthe was the very icon of la vie boheme, even a way of life for some. The Fairy reached the shores of America, too, where the drink became especially popular in New Orleans. Absinthe was originally served with chilled water, which was poured into a glass of the green spirit over a sugar cube that was placed on a perforated spoon resting on the top of the glass. Although other methods of drinking absinthe have evolved since, especially in the late 1990s, the original nineteenth-century ritual of preparing absinthe , known as la louche, remains an important part of the absinthe experience for all serious absinthe connoisseurs. A drink with strange powers?

It is believed that the louche process of adding water to the strong alcohol allows the release of essential oils from the herbs from which the absinthe drink is made, particularly thujone-bearing wormwood . These oils, drinkers believe, not only counter the usual intoxicating effects of alcohol, but they also bring the mind to a peculiar state of alertness, enhance one's sensory perception and even unlock hidden creative powers -- hence absinthe's popularity among nineteenth-century avant-garde artistic community. Perhaps the most remarkable celebrity absinthe drinker of that age was the Dutch post-impressionist painter Vincent van Gogh. Painters Henri de Toulouse-Lautrec and Paul Gaugin were also fond of absinthe, as was the child rebel poet Arthur Rimbaud . Paul Verlaine, Charles Baudelaire, Oscar Wilde, Ernest Hemingway and many others writers, poets and artists also drank absinthe for its unusual effects . A fairy or a devil? The amazing popularity of the Green Fairy caused her eventual downfall. Many European governments, as well as the U.S. administration, gave in to the pressures of the anti alcohol lobby and banned the drink in the early years of the twentieth century.

Absinthe proved a relatively easy target for the anti-alcohol movement, which blamed wide-spread "absinthism" -- a mental condition the drink supposedly caused -- for a whole range of social problems. French winemakers, nervous about the sharp decline in wine consumption, also backed the calls for the banning of the "green devil". The drink was never banned in a few European countries, notably in Spain, the Czech lands and the United Kingdom. Consumption was relatively low, however, and it took almost a hundred years for the Fairy to make the grand comeback we are witnessing today. So is absinthe legal again? Absinthe is legal once more across all member states of the European Union, thanks to a 1988 Europe-wide law that re-allowed wormwood as ingredient in alcoholic beverages. In the United States, absinthe still cannot be sold in bars or stores, although personal possession and consumption is legal. Absinthe is sold in Canada, Australia, Mexico and Japan. Laws in other countries vary. Modern-day celebrities who have developed the taste for the drink include Johnny Depp, for example, as well as the controversial Marilyn Manson and Eminem.

The singer Bjork brought the latest absinthe fever back to her native Iceland a few years back. A host of Hollywood stars are known aficionados of the Green Fairy, as is the former Czech president Vaclav Havel. But even today, the story of absinthe remains one of polarised opinions: romanticised by many, and damned by a few. While an increasing number of people are rediscovering the delights of the Green Fairy, a small minority still wag their fingers and talk of the green devil. Got something to say about the absinthe drink? At Absinthe Fever, we encourage you to get involved. In fact, this whole site is meant as an open forum about absinthe, because we believe that absinthe is more than a drink, or a bit of thujone in a bottle. The Green Fairy -- the affectionate name given to the absinthe drink in the 19th century -- is art, poetry, experience, lifestyle... So join us and share your thoughts anywhere on Absinthe Fever! 32 people have Copyright © 2006 AbsintheFever.com Contributors. All Rights Reserved.

The absinthe drink has been considered the icon of European 'la vie boheme' since the middle of the nineteenth century. (Pictured: A vintage bottle of Pernod absinthe and a Spanish-made Absenta.) About the absinthe drink Erowid's absinthe pages cover just about any absinthe topic you can think of: basic facts, history, chemistry, the drink's legal status around the world, drinker's experiences... Also an interesting collection of paintings and posters. If you are looking for a reliable absinthe buyer's guide, don't miss the appropriately named Buy Absinthe website. It contains brands reviews, a list of good places to purchase from (online and in the 'real world'), tips and tricks for first-time buyers and absinthe-related news. Absinthe Is Back: The Green Fairy Returns - The Daily Beast Photo Illustration by The Daily Beast Drink Up Absinthe Is Back: The Green Fairy Returns Absinthe was a 19th century bestselling spirit, before the wine industry besmirched its reputation. Now the green stuff is back, along with many delicious ways to enjoy it.

Kayleigh Kulp 03.15.15 10:45 AM ET It’s 2 o’clock in the afternoon and I am trying to get a good louche going, the cloudy effect that occurs when cold water is slowly added to absinthe and its essential oils rouse from the liquid like a dancing fairy. A Green Fairy, perhaps. I’m using Lucid , a small production absinthe made in France’s Loire Valley, and because I don’t have a fancy absinthe spoon or fountain, I’m making do with an ice scoop strainer and a water goblet, which is a miserable failure. The water is dripping in too fast. I’m omitting the sugar, through which the water would ordinarily pass on its way into the glass in this French traditional method. But I suspect Oscar Wilde, Vincent Van Gogh and Pablo Picasso—who loved the green spirit—would approve nonetheless. I try a tea strainer instead, and that works a little better. The result of my experiment was surprising: an herbal and dynamic liquor with medium body and velvety mouthfeel that was also light mint in color, unlike the slime green versions I’d seen as a study abroad student in Prague.

It was not gross. “It definitely does not have to be gross,” confirms Brian Robinson, media liaison for The Wormwood Society Absinthe Association , a nonprofit absinthe education group, when I tell him about my experience. “People who say it’s gross either don’t like the taste of anise [licorice-like] or they have had something that was not really absinthe, though it may have been called absinthe.” Not typically the enthusiast, my curiosity sparked with the season. March 5 was the day in 2007 when it became legal to import, manufacture and sell the majority of absinthes in the United States, thanks mostly to the efforts of T.A. Breaux, who distills small production absinthes under the Lucid and Jade Liqueurs brands. Until then, absinthe had experienced a 95 year ban, perhaps unfairly. But absinthe lovers still have a long way to go to convince consumers the Green Fairy is worth a shot. Breaux is now working to get a legal classification of absinthe created in the U.S. and the European Union that would set quality and characteristic standards and protections, much like what bourbon and cognac enjoy.

If his efforts are successful, it would help restore dignity and prestige to the category. “It’s not easy, but it’s all about consumer protection,” Breaux explains. True absinthe must be made with the holy trinity of herbs, the flavors of which must also be predominant: grand wormwood, green anise and fennel (absinthe also means grand wormwood in French). Distillers can add other flavoring herbs, but absinthe should also be naturally colored and contain no artificial additives. Its finish should be dry and crisp; its mouthfeel should be silky. Real absinthe should be clear or varying tints of olive green. Several factors contributed to absinthe’s vilification and eventual ban over the years, many of them poppycock in hindsight. A Swiss woman by the name of Madame Henriod originally concocted absinthe from plants she found in the mountains in the late 18th century, according to Jessyka Birchard, brand director of Pernod Absinthe. The elixir was later adopted by Dr. Pierre Ordinaire, who marketed it as medicinal, and perfected by his two sisters following his death.

A businessman named Major Dubied came across the absinthe recipe and, after seeing the potential to brand it as a cure-all for medicinal properties, partnered with his son-in-law Henri-Louis Pernod to set up the absinthe distillery in Switzerland in 1797 (It later moved to France in 1805 and became Maison Pernod Fils, or House of Pernod and Sons). Absinthe was at the height of its popularity during the Belle Epoque period around the late 19th century. Back in 1910, France was consuming 36 million liters of absinthe per year, and ‘The Green Hour’ was widely known as the early evening time to have an absinthe. “Imagine that today, rather than getting drinks with colleagues after work or getting a bottle of wine while out to dinner at a restaurant, you’d get a bottle of absinthe or several absinthe cocktails instead,” Birchard says. Get The Beast In Your Inbox! Daily DigestStart and finish your day with the top stories from The Daily Beast. Cheat SheetA speedy, smart summary of all the news you need to know (and nothing you don't).

Absinthe FAQ: Frequently Asked Questions about Absinthe Q/A What is absinthe? It is a strong spirit distilled with grand wormwood , green anise and sweet fennel. Other herbs and spices such as coriander, angelica root, star anise, dittany and licorice are added in small portions to enhance its flavor and aromatic profile. Roman wormwood, hyssop, and lemon balm are commonly used to produce absinthe's natural green color. Q/A What does absinthe taste like? Authentic absinthe will always have a predominate flavor of anise. Most people think of black licorice on their first taste. The anise flavor and aroma comes from anise camphor (anethole) compounds in anise and fennel, which are used in the production of authentic absinthe. Star anise also contains anetholes and if often used in small amounts when making absinthe. Q/A Where does it come from? It originated as an elixir in the canton of Neuchâtel in Switzerland in the late 18th century.

However, it is better known for its popularity in late 19th and early 20th century France, particularly among Parisian artists and writers whose romantic associations with the drink still linger in popular culture. Owing in part to its association with bohemian culture, the consumption of absinthe was opposed by social conservatives and prohibitionists. Henri de Toulouse-Lautrec, Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Amedeo Modigliani, Vincent van Gogh, Oscar Wilde, Aleister Crowley, and Alfred Jarry were all known absinthe drinkers, including the American writer Ernest Hemingway. Q/A How is absinthe made? Authentic absinthe is made by macerating (steeping) grand wormwood, anise and fennel and other herbs in a neutral spirit between 80 to 85% ethanol for a short period of time, usually less than 24 hours. The high percent ethanol helps to extract the essential oils from the macerating herbs. After maceration, the ethanol is reduced to 45 - 50% using distilled or RO water.

The entire mixture (with herbs) are then distilled using steam or indirect heating, typically in a copper alembic pot still. More on this later. Q/A Why are some bottles labeled Absenta or Absinth? In some cases, it is a language difference. Absinthe is the spelling used by the Swiss and French, who were the first to produce and distribute absinthe. Absenta is the spelling that is associated with absinthe produced in Spain. Absinth is the spelling that is associated with absinthe produced in Germany. Some products produced in the Czech Republic as Absinthe or Absinth contain artificial colorings and flavors, but should not be considered authentic absinthe. Q/A How is absinthe served? Traditionally, using the French method, absinthe is prepared by slowly pouring cold water over a cube of sugar resting on a slotted spoon placed over a glass containing a small portion of absinthe. The cold water dissolves the sugar, this solution trickles into the glass causing the absinthe to louch. It is also being served in world-class cocktails at chic restaurants and clubs around the world.

Winston's new absinthe book will show you how award-winning and top bartenders mix up amazing absinthe cocktails. Q/A What color is absinthe? A verte (green) absinthe will be pale or emerald green. A blanche (clear) absinthe will be colorless. Q/A Will green absinthe lose its color? Yes, authentic verte (green) absinthe will lose its color if exposed to direct light. It is usually sold in brown or dark bottles to protect it from exposure while being stored. If left in direct light, fading will be noticeable within the first 72 hours. Cheap absinthe made with arifical coloring is not as susceptible to fading. Q/A What is la Bleue absinthe? La Bleue was the name used to describe absinthe that was produced by Swiss clandestine home distillers "bootleggers" during its prohibition period. La Bleue is clear, which helped the bootleggers hide it from the authorities. It is said that the name comes from how the beautiful Swiss blue skies reflects within the clear absinthe. La Bleue is known for it superior quality.

Q/A Why is absinthe now being sold in the United States? As of October 2007, the TTB a bureau under the Department of the Treasury has updated policy regarding the use of the term "absinthe" on labels of distilled spirits products and in related advertising material, and only if the product is "thujone-free" pursuant to the Food and Drug Administration's (FDA) regulations. Based on the updated policy, it is considered "thujone-free" if it contains 10 ppm or less thujone. Q/A On June 14, 2004 the Swiss Parliament lifted the 96 year old ban on absinthe. Q/A What is thujone? Thujone is a monoterpenoid ketone consisting of two isomers, alpha and beta, that exist in varying ratios in different plants. Plants such as cedar leaf, sage, tansy, thyme, rosemary and wormwood (an ingredient found in certain flavored distilled spirits such as absinthe) are known to contain thujone.

It is beleived that Thujone is used in several modern products including Absorbine Jr.®, Vicks Vaporub, Gammel Dansk, and many more. Q/A Is drinking absinthe containing thujone harmful? Modern commercially produced absinthe has been shown to contain safe levels of thujone. The United States and the European Union regulate thujone levels of absinthe. United States - 10 ppm or less. European Union (EU) - 10mg/l or less. Germany - 30mg/l or less for specific products. Q/A What is wormwood? It is a Mediterranean perennial herb or shrubby plant (Artemisia absinthium) of the family Asteraceae (aster family). We know it as the bitter herb used to make Absinthe and is the source for the chemical compound thujone. Read more about wormwood . Q/A What is an absinthe spoon? It is a slotted spoon used to dissolve a sugar cube in a glass with a single serving (dose) of absinthe, usually to sweeten the drink and mask its mild bitterness. The spoon has a notch on the handle where it sits on the rim of the glass.

Q/A Can I buy absinthe in the United States? If you are 21 years of age or older, it can be purchased in the United States. Q/A Can I buy absinthe online? There are many international online stores that offer absinthe. Q/A Is it safe to buy it online? It is safe to buy it online from recognized vendors and distributors. Q/A Can absinthe be shipped (mailed) into the United States? It is a "prohibited" item and is subject to being seized by the United States Customs. Q/A Does the Buyers Guide sell absinthe? No. Q/A What does absinthe do to you? Drinkers experience a double action intoxication. This intoxication combines the effects of strong alcohol and a secondary stimulant effect said to be a "clear-headed" feeling of inebriation. It can have an effect that has been described as a "clarity" or "heightened state of mind". Chemist and absinthe expert, T.A. Breaux describes it as a push-me, pull-you effect of the various herbs, some have a heightening effect while others have a lowering effect. Mr.

Breaux also describes the effect as "lucid" which is the name that he gave to the first authentic absinthe approved for sale in the US since its ban in 1912. Q/A Can I buy vintage absinthe? Sometimes referred to as "pre-ban" absinthe, is very rare. It was produced before 1915. The best example of a pre-ban absinthe is Pernod Fils. A full bottle of pre-ban Pernod Fils in good condition can bring several thousand dollars, if not more. The Pernod Fils company opened an absinthe plant in Tarragona Spain in 1918. The Pernod Fils produced in Tarragona is consider a "post-ban vintage" absinthe. The availability of "post-ban vintage" Pernod Fils is very limited, expect to pay about one thousand dollars for a full bottle in good condition. We recommend that you use extreme caution when purchasing vintage absinthe. We have heard of people lured into sending money with the hopes of acquiring vintage Pernod.

In most cases, they receive nothing in return, or an original or fake bottle with a substitute or fake alcohol. The seller assumes the buyer will not know the difference. There are a number of reputable and well-respected dealers of vintage brands. For more information - please contact David Nathan-Maister at "finestandrarest.com". David is a world-renowned expert and historian. Q/A Is "pre-ban" Pernod Fils the same as "post-ban" Pernod Fils? Pre-ban Pernod Fils produced in Pontarlier France is different from post-ban Pernod Fils produced in Tarragona Spain. The recipe, manufacturing processes, and ingredients were similar, however, variations in water and ingredients produced subtle differences in the final products. Most Absintheurs "connisours" agree that "pre-ban" Pernod Fils produced in Pontarlier France is the standard by which all other absinthe is judged. Q/A What is Winston's favorite absinthe available in the USA? Good question!

Since I get invited to parties where people want to try absinthe for the first time, I generally like to bring a verte (green) and blanche (clear) absinthe as examples of the two most common styles. Since I live in the San Francisco Bay Area, I have access to liquor stores that carriy a wide selection of absinthe. Unfortunately, some of the brands are not authentic premium absinthe, even though they are priced similiarly. So I try to stick with brands that I know and are good examples of those common styles. Below are the brands that I typically select: Verte: Lucid Absinthe Superieure Blanche: La Clandestine Absinthe or Kubler Absinthe I would also like to mention St. George Absinthe Verte made locally by Distiller Lance Winters. It is made using brandy and is a good example of an artisinal spirit. More on this later. Q/A What is the best absinthe? I find that personal taste plays an important role, everyone is different, so this is a question that you have to answer for yourself. I recommend that you try a variety to enhance your knowledge before deciding on your favorite.

Nevertheless, the best is always the one you are sharing with good friends! Q/A Is absinthe legal? It is legal in many countries. The United States and the European Union allows the sale of authentic absinthe that complies with regulatory requirements. Q/A Why was absinthe ban? By the early 1900s, the consumption of hard liquor was at an all time high which was taking its toll on a society that was unaware of the ill-effects of alcoholism. A temperance movement to abolish drunkenness was in full force. Absinthe's popularity due to its low cost and high-alcohol content made it the target for alcohol reform. Its critics said that it makes you crazy and criminal, provokes epilepsy and tuberculosis, has killed thousands of French people, it makes a ferocious beast of man, a martyr of woman, and a degenerate of the infant, it disorganizes and ruins the family and menaces the future of the country. And if that wasn't bad enough, in 1905, a Swiss farmer named "Lanfray" killed his wife, two children and his father after a day of drinking.

In the highly publicized trail, dubbed the "Absinthe Murder," it was reported that he had been drinking absinthe all day, when in fact, the farmer had also consumed wine, brandy and schnopps. Within weeks after the trial, petitions were signed calling for the ban of absinthe in Switzerland. A referendum was eventually approved in 1908 and it was banned in Switzerland in 1910. Absinthe was banned in the United States in 1912 and France in 1914. Q/A What is the absinthe louche? This is when absinthe turns to a cloudy opalescent white when water is added to the mixture. The louche is important because it means that the essential oils suspended in the high proof alcohol are coming out of solution opening up the absinthe releasing its flavors and aromatics. Authentic absinthe should produce a nice louche. Q/A Can I make quality absinthe at home? Producing a quality product requires distillation and experience. If you are fortunate enough to live where home distillation is legal, you can learn to produce a quality product.

Owning and operating a distiller, without a license, in many countries, including the United States is illegal. Q/A Can I make absinthe by only steeping common wormwood, anise and fennel in vodka? No. This is not how an authentic absinthe is produced. It is also dangerous to consume concoctions made in this manner. Q/A Can I make quality absinthe by adding wormwood, anise and fennel extracts (flavouring essences) to grain alcohol? Many modern absinthes are produced using a cold mix process. This inexpensive method of production does not involve distillation and is regarded as inferior. The cold mix process involves the blending of extracts and artificial colouring in commercial alcohol. Q/A Where is absinthe made? Until recently, quality absinthe was primarily produced in France, Switzerland and Spain. It is now being produced in many countries around the world, including the United States. Q/A What are the EU "European Union" thujone regulations? They are guidelines established by the EU to regulate the thujone levels found in alcoholic beverages produced in member states.

10 mg/kg in alcoholic beverages with more than 25% ABV (Alcohol by Volume). 35 mg/kg in alcohol labeled as bitters. Q/A Read more about the herbs for making absinthe . Q/A What is an absinthe glass? It is glass with a reservoir or dose line to indicate the proper amount or dose to pour. Q/A Why does absinthe numb my tongue? Abisnthe is made with herbs that contain the compound anethole camphor (anise, fennel and star anise), which is responsible for the numbing sensation. Camphor is highly volatile and readily absorbs through soft tissue such as in the mouth and numbs nerve endings. Q/A Why do some absinthe louche and others do not? Premium authentic absinthe will louche. Absinthe low in anetholes will not louche. Anetholes are found in the essentail oils of anise, fennel and star anise. Q/A What is an example of an absinthe recipe? (Absinthe Ordinaire) How do I store absinthe? The requirements for mid to long-term storage are: 1.

Cool and steady temperature 13 - 18 degrees Celsius (55 to 65 degrees Fahrenheit). 2. Protection from direct sunlight and vibration. 3. Bottles with a cork may be stored on their sides and rotated to insure that the cork remains moist. 4. Bottles with screw on caps may be stored upright. Caps may be checked to insure that they are snug. We suggest storing screw on cap botttles upright because screw on caps are famous for leaking. We want you to consume your absinthe rather than loose it due to a leaky cap. Q/A Where can I learn more? You can learn more and help support the Buyers Guide by purchasing Winston's new absinthe book titled "A Taste for Absinthe". Winston's book was released as an eBook (July 18, 2012) and is available on the iBookstore, Kindle, Nook and others. Click on your favorite eBook seller below for ording information. Thanks for your help and for supporting the Guide! Absinthe FAQ: Forum Etiquette Fï¿½E VERTE ABSINTHE FAQ 1. What is absinthe? Absinthe is the French word for wormwood.

It's pronounced abï¿½- sant. Wormwood is a plant, or to be more precise, a number of plants classified within the genus Artemisia. Liquid preparations made from the Artemisias have been used as medicines and tonics for as long as human history has been recorded. Once such medicine, based upon the plant Artemisia absinthium (known to the French as grande absinthe, literally, "tall wormwood", but usually given in English as Common Wormwood) came to be so greatly appreciated in France and Switzerland in the 18th and 19th centuries that people took to drinking it for pleasure. That elixir, a distillate of wormwood and other herbs in alcohol, was called ï¿½extrait d'absintheï¿½ (wormwood extract), or, less formally, absinthe. An ever-growing demand for this medicine turned aperitif as the 19th century rolled into the 20th engendered an enormous absinthe industry in Switzerland and France. Absinthe became an emblem of Belle Epoque France, and was intimately associated with the explosion of literary and artistic activity that characterized the era.

The industry and the era ended with the prohibition of absinthe manufacture and sale in Switzerland and France, in 1910 and 1915 respectively. It should be noted that contrary to the frequent misuse of the word liqueur as applied to absinthe, it is not today, nor was it ever a liqueur as defined by the liquor industry in the 1800s in France: an alcoholic beverage with relatively low alcohol content, sweetened with sugar before bottling. Absinthe is rather an extremely high-proof herbal liquor, with no sugar in the bottle, traditionally drunk before dinner as an aperitif, rather than, like most liqueurs, after dinner as a digestif. 2. Why was absinthe banned? Because that stuff makes you crazy!! After all, the French slogan goes "Absinthe rend fou!" and they ought to know, right? One French politician who supported the ban claimed that if absinthe remained legal, half the population would eventually be employed in fitting the remaining half with straightjackets as a result. The facts are less lurid.

A number of purportedly scientific studies performed in France in the latter half of the 19th century claimed to prove that absinthe was harmful to human health. The foremost of the researchers who carried out these studies was one Dr. Valentin Magnan, whose specialties were alcoholism and insanity. Due in large part to the efforts of Dr. Magnan and his supporters, a political struggle ensued between the liquor industry on one side and prohibitionists on the other. The prohibitionists were eventually victorious, forcing the passage of laws that banned the manufacture and sale of absinthe in Switzerland in 1910, in France in 1915, and in many other western countries in which it was popular, including the United States in 1912. It must be noted that in some countries, such as Spain, Portugal, and Britain, absinthe was never banned. 3. Was the banning of absinthe rational? The short answer is no. The question is simple but arriving at an intelligent answer is complex, requiring consideration of cultural and scientific factors well beyond the obvious - the banning of absinthe did not take place in a vacuum. In the first place, although Dr.

Magnan made progress for his time in the treatment of alcoholism, he saw absinthe with tunnel vision. He thought that the French "race" was in a downward spiral of degeneration, fueled by absinthe. He thought that absinthe had deleterious effects on the drinker over and above those produced by alcohol alone, based upon experiments that today would be considered laughable, and which, even in Magnan's time, were considered dubious by intelligent, objective observers. Magnan was also convinced that alcohol was the main cause of insanity, and that absinthe-induced insanity was hereditary, capable of being passed on in the genes from parents to children! Magnan considered absinthe to be a curse upon France that had to be lifted at any cost. The motives of Dr. Magnan's supporters must also be considered. For the French temperance movement, absinthe was the poster-child for the evils of drink - stronger than any other liquor, cheaper than brandy, increasingly popular with the working class, and ï¿½provenï¿½ by one of the most eminent scientists in France to be uniquely dangerous.

Since banning all alcohol was for practical purposes impossible in France ï¿½ wine was regarded as food from the soil, and part of the French national heritage ï¿½ absinthe became the primary target of French prohibitionists. In this struggle, they were actively aided by the wine industry itself, which had no use for absinthe, considering it an "industrial" alcohol, an usurper of wine's rightful place in French culture, not to mention in the French economy. The vintners were only too happy to climb upon the prohibitionist bandwagon. Consider that in 1910, 36 million liters of absinthe were consumed in France, part of an apparent trend toward consumption of hard liquor as a whole, not a healthy thing in the eyes of the wine producers, who still smarted from the sting of a plant disease that had all but wiped them out at the end of the 1870ï¿½s. Sensationalism and yellow journalism also played their parts.

A particularly lurid set of domestic murders, committed by a Swiss laborer named Jean Lanfray in 1905, was laid at the door of absinthe, in spite of the fact that Lanfray was a hopeless alcoholic who drank whatever wine or liquor he could get. All of Europe read about these crimes, and absinthe's fate was sealed. It must also be noted that the term "absinthe" cannot be used to describe any and all products sold under that name before the ban as though they were all the same thing. For every carefully distilled product, made with the finest natural ingredients, there were any number of shoddy, even dangerous, concoctions made with poorly rectified alcohols, essences of doubtful manufacture, dyes unfit for human consumption and other harmful chemical additives. So we have bad science, selfish financial incentive, cultural bias, ignorance and scare tactics. Do these make for good law? Unfortunately, even today, legislation is sometimes enacted for exactly the same reasons. Some things never change. 4. Did absinthe vanish from the earth after the ban?

It would be easy to believe that of a product all but forgotten for almost a century, especially one that has passed into legend, but samples of absinthe made in Europe before the ban survive today. Still-sealed bottles of the famous elixir emerge from the dust of history from time to time and, more rarely, change hands at ever-increasing prices. Absinthe does not deteriorate in the bottle, and in fact, it can improve with age if well made in the first place. An increasing number of connoisseurs today count sipping of vintage absinthe as one of the sensory pleasures they have enjoyed, thanks mostly to the generosity of the few who are not only capable of entering the bidding wars associated with the arrival of such bottles upon the market, but inclined to share such amounts as exceed their personal needs with fellow enthusiasts. Fortunately for those with shallower pockets and fewer connections, absinthe production has made a comeback. A distiller in Czechoslovakia began marketing his "recreation" of absinthe in the United Kingdom after the fall of the Iron Curtain.

This was possible because the infamous liquor had never been outlawed in either country, probably because interest in it there had never been great enough to warrant attention from prohibitionists. Thanks to absinthe's enduring mystique, the success of this Czech "absinth" (note the missing "e") was guaranteed, and a legion of copycat products rushed to market to fill a growing demand, mostly in England and Germany. The growing interest in absinthe brought to light some little-known facts, such as that "clandestine" (bootleg) absinthe never disappeared from the scene in Switzerland, and could be obtained by those willing to take the chances and pay the exorbitant prices of pursuing a bootleg product. Moreover, a handful of Spanish distilleries quietly produced absinthe all through the 20th century, and still do, because absinthe was never banned in Spain. But the best news of all is that due to changes in and/or reinterpretations of the absinthe statutes in France and Switzerland, absinthe is once again being legally produced in its birthplace. and is now widely available. 5. How can I get a taste of absinthe?

For vintage absinthe, check the Virtual Absinthe Museum , or make friends with an absinthe collector. For modern products, see the Absinthe Buyer's Guide on the Fee Verte website, the most authoritative of its kind in the world. The absinthe scene has evolved at lightning speed since Hills Absinth (the Czech product alluded to previously) made its appearance in 1994. Today there are literally too many absinthes to count, made almost everywhere in the world. Some are merely takeoffs on the Czech products, most are oil mixes of various quality, and some (fortunately an increasing number) are carefully distilled as were the highest quality products of the Belle Epoque. Distilled absinthes, particularly those made using the "Swiss method" (it's a technical matter, it does not necessarily mean made in Switzerland) were always regarded as the best, followed by "ordinary" distilled absinthes, then by oil mixes of good quality. The consumer is well advised to proceed carefully to avoid wasting his money, as there is no such thing as cheap absinthe, regardless of quality. 6. What does absinthe taste like? Absinthe is an anise-based drink.

Anise almost always makes up the greatest portion of its herbal ingredients, therefore, it should come as no surprise that all absinthe (properly made) has an anise flavor. Absinthe is often described by the less perceptive as licorice-flavored. Although licorice may be an almost insignificant ingredient of some absinthes, the flavors of anise (the seed-like fruit of the plant Pimpinella anisum) and licorice (the root of the plant Glycyrrhiza glabra) are not the same. The other herbs in absinthe, and even the alcohol used, can and do influence the flavor of the liquor, but generally speaking, if you don't like anise, you won't like absinthe. 7. What are the ingredients in absinthe? Mostly ethanol (ordinary drinking alcohol).

There is a "holy trinity" of herbs in virtually all absinthe: Green anise (Pimpinella anisum, not to be confused with star anise, which is Illicium verum) Wormwood (Artemisia absinthium and Artemisia pontica) Florence Fennel (various cultivars of Foeniculum vulgare) Recipes vary. One distilled absinthe from Spain manages to make do with only wormwood and green anise. Hyssop and lemon balm (also called melissa) are often used, as is, especially in Spanish absinthes and some clear Swiss absinthes, star anise. A variety of other herbs and spices, such as tansy, coriander, veronica and angelica, were historically, but less commonly, used. It's ironic that the liquor named after wormwood contains a relatively small amount of the plant, compared to the total of other herbs used in virtually all recipes. Anise is the predominant herb. 8. How is absinthe made?

The herbal ingredients are crushed and macerated in a solution of alcohol and water, and the mixture is distilled to yield a colorless, fragrant alcohol that is later cut with water to yield the desired alcoholic content, usually anywhere from 45% to 72% (90 to 144 proof). It's also possible to make absinthe by dissolving already prepared essences of the herbal ingredients (essence of anise, essence of wormwood, etc.) in potable alcohol - these are the oil mix absinthes. It should be noted that these are the ONLY two ways of making anything that can legitimately be called absinthe. Any other "protocols", instructions, or do it yourself "kits" such as proliferate on the Internet, will produce more or less noxious swill, but never absinthe - it's simply not possible. 9. Why is absinthe green? The colorless product that runs out of the still was traditionally fortified with additional herbs to strengthen its fragrance. These herbs transfer chlorophyll to the clear liquor, turning it green.

The original intent was probably not to create a green color ï¿½ this was likely just a happy accident ï¿½ although one that has certainly contributed over the years to absintheï¿½s popularity. The chlorophyll in the absinthe degrades with time and turns brown, just as leaves do on trees - the French call the result "feuille morte", and the process is considered desirable. Very old absinthe is usually amber-brown. Depending upon the herbs used for coloration and the method, absinthe freshly colored with herbs may range from pale yellow to dark green. A shade commonly compared to the gemston peridot was apparently the color of the best absinthes of the Belle Epoque. We say apparently, because there was no color photography, and as noted previously, 100-year-old absinthe is no longer green. Therefore we must get our clues from period paintings and textual descriptions. Absinthe producers who wanted to short-cut the delicate and tedious natural coloration process simply dyed the clear liquor green, which missed the point, but fooled the undiscerning or indifferent consumer. 10. Will absinthe hurt me?

It certainly will, if you drink a bottle of it and drive into a tree! But it won't poison you or make you crazy. The dyes used by producers of old to turn the lesser-quality products green were sometimes little short of poisons themselves, but no commercial absinthe producer could stoop that low today even if he wanted to, due to food and drug regulations. In addition, because absinthe followed back to its roots is a "home remedy", it must be considered that every plant in it is there for a reason - they all have some effect on the human body. These effects, such as the reduction of fever, were obviously considered desirable by the writers of early herbals and pharmacopeias. Just as the discerning consumer of herbal products from the health food store should inform himself as to the possible ramifications of ingesting these substances, the consumer of absinthe, especially if he is in poor health, should do his homework. Epileptics in particular should be wary, as some of the substances found in small quantities in absinthe are convulsants.

A discussion of the effects on the human body of all the herbs that might be found in absinthe (none of them are illegal plants) is beyond the scope of this FAQ, but is covered in some of the other documents on this site. Most importantly of all, 140-proof liquor is not a thing to be taken lightly, even by a completely healthy person. 11. But what about thujone? Thujone is the ingredient in absinthe that made people crazy, right? In fact, thujone is a scapegoat, an albatross hung upon the neck of absinthe by bad science and ignorance. When it comes to absinthe, thujone is much ado about nothing much. Thujone is a fragrant, oily chemical (C10H16O), a ketone. It is found in various plants, notably wormwood, as well as from the bark of the thuja tree, hence its name. It is believed to be a neurotoxin. So, wormwood contains thujone - absinthe contains wormwood - absinthe must be poison, right?

It's a popular assumption, given credence by much old and some modern research on thujone. The problem is, absinthe is not thujone, and contrary to the assumptions of researchers both long-dead and alive and kicking, very little thujone actually seems to find its way into absinthe. Early researchers generally used wormwood oil, which isnï¿½t the same as absinthe and is only present in absinthe in tiny quantities. More recent researchers have tended to assume that thujone was present in high quantities in vintage absinthes. This turns out though, to be incorrect. Itï¿½s only in the last few years that accurate testing for thujone has become widely commercially available (the analytic method is painstaking and expensive to perform and easily results in false positives and errors). When vintage absinthes, and modern absinthes made scrupulously according to historical protocols, were first tested for thujone, they showed, contrary to all expectations, extremely low levels of thujone, in some cases well within the 10mg/l norm allowed by EU regulations. It appears that very little thujone survives the distillation process.

In other words, the entire historical demonization of absinthe is based on a false premise ï¿½ that it is a thujone-rich drink. It isnï¿½t. The importance of this finding canï¿½t be overstated. Many herbs, including those commonly used in cooking, contain substances that if consumed in enormous quantities are potentially harmful. But common sense tells us that they are safe to use, because in practice these substances are only present in miniscule amounts. Likewise with absinthe ï¿½ yes it contains thujone, yes thujone is potentially harmful, but the quantity of thujone actually in a bottle of absinthe is extremely small. To make matters worse, thujone is assumed by modern-day druggies to lend some sort of buzz (it does not), and unscrupulous producers prey upon this ignorance by publishing impossibly high thujone contents for their "absinthe". Run, don't walk, away from any absinthe vendor touting thujone, because he's lying in more ways than one, either purposely or through ignorance. 12. So why does the European Union impose limits on Thujone in liquor?

Would-be absinthe distillers in France, Switzerland, and other European countries, raring to go after seeing the success of the Czechs, were allowed to proceed in the late 1990s, but under a 10mg per liter limit on thujone, to ensure an amount considered to be safe for human consumption. It was a way of muzzling the green menace before letting her out of the cage, but in fact, these "restrictions" were a boon to the handful of would-be absinthe producers who had done their homework: they knew that such a regulation set absinthe free, rather than chaining it to the fence! These people knew that many absinthes banned at the turn of the century never contained more than 10mg of thujone in the first place! A further twist: under EU regulations, liquors classified as "bitters" may legally contain as much as 35mg per liter of thujone. For this reason, certain absinthes are described as "bitters" ("amer" in French) on the label - or increasingly, are registered in this category even without this being reflected on the label.

Effectively 35mg/l has become the defacto EU thujone limit for absinthe. 13. What limits on thujone does the U.S. set? Can I import absinthe into the US myself? Absinthe was made illegal in the U.S. in 1912, with the enactment of a pure food and drug regulation to address it. After almost a century of prohibition absinthe containing less than 10ppm of thujone was finally re-legalized in the USA in 2007. A full account of the process leading up to the recent re-legalization can be found here . Stringent labelling regulations are enforced, and absinthes with more than 10mg but less than 35mg of thujone, which are legal in the EU, are not legal in the US. Customs has the authority and the ability to confiscate absinthe entering the U.S., either on your person or otherwise. They do confiscate absinthe from time to time, but they don't seem to place a high priority on interdicting it, which is understandable, as they have so many other things to deal with.

In addition, there are many laws and regulations dealing with alcohol that automatically apply to absinthe - for example, the U.S. Postal Service does not transport alcohol willingly, and has the authority to confiscate it if they find it, and every State has its own laws regarding liquor of any kind. 14. Will absinthe make me trip? No, it will not. IIt's easy to find, on the internet, descriptions of alleged absinthe "trips". They were either written by idiots, or the substance upon which the describers tripped was something other than absinthe, or both. There are no psychoactive (in the sense of LSD, THC, etc.) ingredients in absinthe. Absinthe will not make you fail a drug test, either, unless the test is designed to find the ingredients in absinthe, all of which are legal substances. If absinthe makes you fail a drug test due to false positives for illegal substances, your problem is not absinthe, but an incompetent drug tester. Yes, you can find glorious descriptions of absinthe highs in 19th century literature. They're largely so much flowery hot air, written by poets.

Poets tend to exaggerate things. There are odes to the divine attributes of whisky and beer. There are thousands of poems about wine. You get the point. 15. Then why drink absinthe at all? Because it's a delicious, refreshing drink. Because it's fun to watch it change color. Because you can't get it at your neighborhood bar and you want to be exclusive. Because you want to pretend you're Toulouse Lautrec (although it won't make you paint any better). All kidding aside, some people claim to experience "secondary effects" from absinthe. By secondary, they mean effects apart from those due to the alcohol. Not all people claim to experience these effects, but those who do say that absinthe produces a markedly clear-headed drunkenness. It has to be experienced to be understood. It's subtle; it's NOT like being hit by lightning or anything. Other people say absinthe enhances their dreams. Many absinthe drinkers report no effects other than those youï¿½d expect from any high proof liquor. 16. What is absinth? Note the missing "e". "Absinth" seems to be an Eastern European spelling for absinthe.

That spelling is today usually the mark of an inferior product, not that there's anything wrong with Bohemia, or even pretending to be Bohemian, but there are less than a handful of properly made absinthes produced in any of these countries - and most of them are very bad indeed. The spelling was used for Hills, the product from the Czech Republic that started the absinthe renaissance. Its makers apparently knew nothing about absinthe other than its name and reputation, as they seemingly went by the seat of their pants when creating their product. Certainly they followed no historical protocol. As a result, Hills was a very poor product indeed, bearing no resemblance to real absinthe, and tasting more like high-proof mouthwash than anything else. It has less in common with real absinthe than, for example, Tennessee whiskey has with Scotch. Unfortunately, the other Eastern European producers have retained not only the spelling, but the style!

It should come as no surprise that absinth can be found in bizarre colors, in bizarre bottles, on websites that make bizarre claims, taking liberties with history ("we use the original 200 year old Swiss recipe!"), science ("our absinthe contains mass quantities of thujone to get you higher!") and tradition ("weï¿½ll tell you how to set it on fire!"). To make a long story short, "absinth" is not merely an alternative spelling, it's really another product entirely, and often a shoddily produced one which in the long run can only damage the reputation of real absinthe. This type of "absinth" should be shunned. 17. How should absinthe be served? Because it's an extract, a concentrate of sorts, absinthe is intended to be mixed with water before drinking. Because of the high alcohol content, most people will find it more than a little hard to swallow straight.

It can be used in a number of mixed drinks, some of which are traditional (the famous New Orleans Sazerac, for example), but because absinthe is a sort of herbal cocktail by itself, purists drink it only with water, the cleaner and colder the better (no tap water please, unless your tap water is free of contaminants such as chlorine, which lend their own flavor and spoil the drink). How the water is added does matter. A sudden deluge doesnï¿½t bring out the delicate nuances of the drink as well as a drop by drop process, and therein a ritual was born. Essential oils from the herbal ingredients (mostly from anise, but the other herbs contribute as well) are dissolved in the high-proof liquor, and therefore invisible. These oils, if added to pure water, would not dissolve and disappear as they do in alcohol, but would lie on the surface like an oil slick on a puddle, and/or hang within the liquid like clouds in the sky. Therefore, as the drop by drop watering process changes the drink in the glass from alcohol with a little water, to water with a little alcohol, the liquid in the glass eventually becomes entirely cloudy white and opalescent.

This process is known to absintheurs as the "louche", and the nature of the louche is very much a factor in the consideration of a quality absinthe. Watching this tabletop alchemy came to be regarded as an esthetic experience in itself, thus methods were devised for enhancing the show, such as dripping the water from a carafe held high above the glass, or from especially designed fountains, often of elaborate design. Special glasses were sometimes used, with marks or geometric features to indicate the precise amount (dose) of absinthe to be added. Because absinthe was often taken with sugar, methods were devised to drip the water through a tablet of sugar its way to the glass ï¿½ most usually by balancing the sugar cube on top of a special perforated spoon. There are over 500 known varieties of these so-called "absinthe spoons", and original Belle Epoque examples are avidly collected. 18. What about setting the sugar on fire? You'll see that on TV, in movies and in the promotional material of certain products, usually "absinths". It is an abomination, looked upon with disgust by all true absinthe enthusiasts.

It has no logical or historical basis whatsoever. Do you want your drink to taste like burnt sugar? Do you want to set yourself on fire? Absinthe burns almost as well as gasoline. The burning sugar "ritual" is, to borrow the words of absinthe historian Benoit Noel, a "savage syncretism", born in the 1990s in the Czech Republic, born of the same ignorance that led the "absinth" producers there to produce the awful swill that goes under the name. The intention was probably to piggyback on the late 1980ï¿½s success of flaming sambuca and the like. In summary, the original Czech producers knew as little about serving absinthe as making absinthe, so they made up their "tradition" as they went along. Unfortunately, the movie From Hell, in which Inspector Aberline, played by Johhny Depp, not only burns his sugar but doses his drink with Laudanum (a solution of opium in alcohol), gave this savage syncretism worldwide play, and new legends die as hard as old ones. 19. Isn't absinthe terribly bitter? No.

Good absinthe has a very mild and pleasant bitterness, certainly less than that found in any moderately hopped beer. Wormwood is indeed the second most bitter plant on earth (after rue), but the bitter constituents in wormwood are purposely excluded from the product in properly made absinthe - only the desirable principles of the wormwood plant, notably its intense fragrance, make it into the liquor. The legend that the French sat at cafï¿½ tables by the thousands sugaring their absinthe to kill its nasty bitterness is due entirely to ignorance propounded by people whoï¿½ve never tasted absinthe, and assumed it must be bitter because there's wormwood in it. Nineteenth century drinkers had a far sweeter tooth than we do today, and even then, many drank absinthe without added sugar. 20. Can I make my own absinthe? That depends. Do you have a still at home? If so, youï¿½re probably committing a crime. Most civilized countries prohibit running a still without a license from the governing authorities. We do not promote or even discuss illegal distillation at Fee Verte. Do NOT raise the issue in the Fee Verte Absinthe Forum!

You could theoretically make absinthe by dissolving the necessary essences in legally obtained alcohol, but where are you going to get the essences? You don't know and neither do we, and in any case, it probably wouldn't turn out very well, so forget it. 21. What about those procedures I found on the Internet, such as soaking wormwood in vodka, or dosing Pernod with wormwood extract? All of them were created by people utterly ignorant of how to create absinthe. Absinthe is a distilled product. You CANNOT make something approximating absinthe without distillation. Soaking barley in vodka won't give you whisky. Soaking wormwood in Everclear won't give you absinthe. It wonï¿½t taste like absinthe, and it wonï¿½t BE absinthe. All youï¿½ll have done is turn a perfectly good bottle of neutral high proof alcohol into a disgustingly bitter, vile tasting mess. Pastis isnï¿½t absinthe without the wormwood. Adding wormwood essence to pastis wonï¿½t make it taste like absinthe.

Undiluted wormwood oil is also a potentially dangerous substance, and can lead to severe renal failure if drunk neat. Stay away from it. In short, unless you have access to a still, it is not physically or chemically possible to make anything remotely approximating absinthe. Enter the Forum!

Question: What is usually added to Pernod before it is drank by the French
Answer: Water