In 1908, Switzerland outlawed the production of absinthe, followed by France in 1915 and, subsequently, many other countries. Henry-Louis Pernod utilized a recipe and created the beverage for the first time commercially in 1797. Ordinaire's recipe finally made its way into the hands of Henri-Louis Pernod, who founded the Pernod fils company. However, the exceptionally high alcohol level of this drink was one of the reasons it was eventually outlawed in several countries by the early 1900s.Ībsinthe's history may be traced back to the late 18th century, when Pierre Ordinaire, a French doctor, employed wormwood (Artemisia absinthium) distilled with anise, fennel, hyssop, and other herbs as a herbal treatment for his patients. In addition, because of mass production procedures, absinthe's price fell, and it became one of the most popular alcoholic beverages in France. As a result, it became widely popular among young urbanites. Over the years, absinthe evolved from a medicinal to a recreational beverage, with the present absinthe formula first appearing in Swiss apothecaries in the late 1700s.Ībsinthe was supplied to French troops as a malaria preventative in the 1840s, which made them develop a taste for it when they returned home. It was used to treat various ailments such as jaundice, menstruation pain, anemia, and bad breath. Absinthe was a simpler formula back then, consisting of only wine laced with wormwood. Using absinthe in a cocktail is a wonderful (and probably more approachable) way to become familiar with its properties.Įarly forms of absinthe (drinkable wormwood) are mentioned in the Bible and ancient Egyptian and Syrian writings. The Chrysanthemum, The Corpse Reviver, The Monkey Gland, The Morning Glory Fizz, and The Sazerac are the most famous absinthe cocktails. Image source: Shuttershock, Absinthe cocktail Absinthe imparts a spicy, herbal flavor to a variety of beverages. Wormwood is responsible for its natural bitterness. Absinthe tastes aniseed primarily, with fennel and licorice's crisp, flowery flavors. Because absinthe contains 45–74 percent alcohol, it is frequently diluted before ingestion, either with sweetened water or a cocktail. Wormwood (Artemisia absinthium) blossoms and leaves are the primary flavoring elements other fragrant ingredients include licorice (which usually dominates the aroma), hyssop, fennel, angelica root, aniseed, and star aniseed. Wormwood oil, fennel, hyssop, and anise are the main ingredients in a bottle of absinthe. This intriguing drink, nicknamed la fée verte ("the green fairy") by nineteenth-century absinthe enthusiasts, derives its brilliant green color from the additional botanicals infused during the distillation process. Other frequent constituents include hyssop, melissa, star anise, and lemon balm. This divisive beverage was once a favorite of painters and writers due to its purported capacity to aid their creative flow.Ībsinthe is a strong alcoholic spirit made by redistilling neutral alcohol with botanicals-the "holy trinity" being wormwood, anise, and fennel. Absinthe influenced bohemian artists and writers such as Henri de Toulouse-Lautrec, Édouard Manet, Vincent van Gogh, Pablo Picasso, Ernest Hemingway, and Oscar Wilde. Absinthe, also known as The Green Goddess, The Green Fairy, or The Green Lady, has long been a popular drink for artists and creative types.
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