Absinthe is made with an extract from wormwood (Artemisia absinthium L) in addition to aniseed, star anise, fennel,
coriander, hyssop, and lemonbalm. Small amounts of angelica,
juniper, nutmeg, and other herbs and spices may also be used. The flavor is aromatic (similar
to Pernod) and bitter and the color is emerald green. The alcohol content is usually very high, up to 75%. You
may drink Absinthe neat, with ice or with water. Traditionally it is poured over a perforated spoon with a sugar cube
into a glass of water, which then turns opaque (like Pernod and Ouzo) because of precipitation of essential oils.
Absinthe was a very popular from the mid 1800's. However, due to heavy drinking of Absinthe some persons got a
disease called "absinthism" (this disease would today probably be regarded as alcoholism). Therefore the drink was banned
in many countries in the early 1900's. For more information about Absinthe see Oxygenee's
Absinthiana - the Virtual Absinthe Museum.
You can make a fairly good Absinthe by using an Absinthe essence, see recipe below:
0.7 fl oz (20 ml) Absinthe Essence
2.5 oz (75 grams) granulated sugar
25 fl oz (750 ml) vodka or neutral spirits (80-120 proof)
Pour 0.7 fl oz of absinthe essence and granulated sugar into a 25 fl oz bottle. Fill 3/4 full with
neutral spirits or vodka of your choice and shake the bottle until the sugar has dissolved. Top up the bottle and shake
until the contents have fully blended.