![]() ![]() Various recipes also include angelica root, Sweet Flag, dittany leaves, coriander, veronica, juniper, nutmeg, and various mountain herbs. Many other herbs may be used as well, such as hyssop, melissa, star anise and petite wormwood ( Artemisia pontica or Roman wormwood). The main herbs used are grande wormwood, florence fennel and green anise, often called the 'holy trinity'. Grande Wormwood, one of the three main herbs used in production of absinthe Because so many Bohemian-style products use it, many groups see it as synonymous with bohemian absinth, even though that is not always the case. Whether the word was a borrowing from Persian into Greek, or rather from a common ancestor, is unclear.Ībsinth (without the 'e') is a spelling variation of absinthe often seen in central Europe. That this particular plant was commonly burned as a protective offering may suggest that its origins lie in the reconstructed Proto-Indo-European root *spend, meaning 'to perform a ritual' or 'make an offering'. Some claim that the word means 'undrinkable' in Greek, but it may instead be linked to the Persian root spand or aspand, or the variant esfand, which may have been, rather, Peganum harmala, a variety of rue, another famously bitter herb. The word derives from the Latin absinthium, which is in turn a stylization of the Greek αψινθιον (apsinthion). The French word absinthe can refer either to the liquor or to the actual wormwood plant ( grande absinthe being Artemisia absinthium, and petite absinthe being Artemisia pontica). A modern absinthe revival began in the 1990s, as countries in the European Union began to reauthorize its manufacture and sale. Even though it was vilified, no evidence shows it to be any more dangerous than ordinary alcohol. By 1915, it was banned in a number of European countries and the United States. At the height of this popularity, absinthe was portrayed as a dangerously addictive, psychoactive drug the chemical thujone was blamed for most of its deleterious effects. In its heyday, the most popular brand of absinthe worldwide was Pernod Fils. Modern absinthe originated in Switzerland as an elixir but 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. Absinthe's flavor is similar to anise-flavored liqueurs, with a light bitterness and greater complexity imparted by multiple herbs. This preparation is considered an important part of the experience of drinking absinthe, so much so that it has become ritualized, complete with special slotted absinthe spoons and other accoutrements. Due to its high proof and concentration of oils, absintheurs (absinthe drinkers) typically add three to five parts ice-cold water to a dose of absinthe, which causes the drink to turn cloudy (called 'louching') often the water is used to dissolve added sugar to decrease bitterness. ![]() Although it is sometimes incorrectly called a liqueur, absinthe is not bottled with added sugar and is therefore classified as a liquor or spirit.Ībsinthe is often referred to as la Fée Verte ('The Green Fairy') because of its coloring - typically pale or emerald green, but sometimes clear or in rare cases rose red. ![]() A reservoir glass filled with a naturally colored verte next to an absinthe spoon.Ībsinthe (also absinth) ( IPA English: IPA French: ) is a distilled, highly alcoholic, anise- flavored spirit derived from herbs including the flowers and leaves of the medicinal plant Artemisia absinthium, also called wormwood. ![]()
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