Fans and affecionados of specialty boutique and historic liquor will be pleased to know that absinthe, legendary for its supposed hallucinogenic effects, is once again available via internet specialty merchants.
Absinthe is a deep green, high proof, rather mysterious liquor made famous, or perhaps infamous, in 19th century artistic and literary circles. Absinthe itself is distilled with the herb grande wormwood, whose active ingredient thujone is purported to have hallucinogenic properties.
Absinthe’s banning may or may not have stemmed from exaggerated accounts of its hallucinogenic properties, but it was a preferred drink of many famous authors and artists, including Vincent Van Gogh and Ernest Hemingway. Van Gogh was supposedly accompanied by an empty bottle of absinthe when he sliced off his ear in order to gain the attention of an estranged lover. Meanwhile, Hemingway frequently noted that absinthe seemed to enhance his creativity and passion for writing.
Actually, absinthe was banned worldwide over 100 years ago due to distilling problems and undeveloped distilling techniques. Of course, absinthe’s mysterious reputation and other various misconceptions helped force and maintain the ban. Finally, in 2007, the ban on absinthe was lifted.
Absinthe in normally produced in Europe, with Czech absinthe being the most prominent and in our opinion, the best and most original. Absinthe is high in alcohol content, yet many new absinthe drinkers report they remain quite clear headed. Speculation exists that this phenomenon is due to absinthe’s unique main ingredients.
Absinthe’s main active ingredient, thujone, is found naturally in many flowers and plants. Thujone supposedly creates a pleasant, creative effect when consumed, which may be why there is now a renewed interest in absinthe. There are traditional ways to serve and drink absinthe, most notably a process called louching (pronounced loosh-ing).
The louching method is simple. Four elements are needed, a cocktail glass, slotted spoon, a sugar cube, and of course the absinthe. Here’s what you do: pour a jigger of absinthe into the glass, then place the sugar cube onto the slotted spoon and hold it directly over the glass. Then, pour 5-6 ounces of ice water over the sugar cube into the glass. The sugar will dissolve directly into the glass of absinthe.
Watch And Enjoy
When the sugar cube dissolves into the absinthe, the absinthe will change colors. Hold the glass to your nose. You’ll smell the fragrant aromas of anise and licorice, and the absinthe will turn into an opaque cloudy green.
When you taste absinthe, you may be reminded of pernod. To me, this is a valid comparison but in my estimation, original absinthe has a somewhat stronger taste as well as a more pronounced feel on the palate.
Specialty liquor conniseurs will enjoy absinthe. Experience a traditional European variety for a true historic cocktail. And if you suddenly gain an artistic flair, so much the better!