Absinthe is a strong alcoholic spirit containing around 70% alcohol by volume. It is made from various herbs including wormwood, anise, hyssop, lemon balm, and others, and originated in Switzerland in the late 18th century.
How it is made
Absinthe is made through a process of distillation using various herbs and plants. The key ingredients include wormwood (Artemisia absinthium), which gives absinthe its characteristic properties, along with anise, hyssop, lemon balm, coriander, fennel, and others. The herbs are typically macerated and then distilled to create the final spirit. Different varieties may include additional botanicals that affect the color and flavor profile.
History
Absinthe first appeared in Switzerland around 1792 in the town of Couvet, created by sisters Henriod who made medicinal preparations. Entrepreneur Henri-Louis Pernod later mass-produced it, establishing a factory in Pontarlier, France. The spirit gained significant popularity during French colonial wars in North Africa, where it was used for medicinal purposes. By the late 19th century, absinthe consumption in France reached 36 million liters annually, leading to concerns about its effects. Following several incidents and public pressure, absinthe was banned in many countries including Switzerland (1908), France (1915), and the United States (1912).
Types and styles
Absinthe is classified by color, including green (classic natural color), yellow, red, black, and blue varieties. The color can come from natural sources like chlorophyll or added botanicals, though many modern versions use artificial coloring. By strength, absinthe ranges from 40% to 80% alcohol by volume, with natural varieties typically falling in the higher range (70-85%). Different styles also vary in their thujone content, from high concentrations (25-100 mg/l) in some Swiss and Czech varieties to low or no thujone versions that comply with modern regulations.
How it is served
Absinthe is traditionally served by pouring a small amount into a glass and adding cold water, which causes the spirit to cloud as the essential oils form an emulsion. This method is known as the louche effect. On this site, absinthe is used in cocktails such as Sazerac, Monkey Gland, Blackthorn, Cobra's Fang, Corpse Reviver, Death In the Afternoon, Green Fairy, and others. The spirit's strong flavor profile makes it suitable for various cocktail preparations where its herbal and anise notes can complement other ingredients.
Adapted from the Russian Wikipedia article Абсент, available under CC BY-SA 4.0.
Styles and varieties
- Bohemian-style absinth
- Hill's Absinth (Czech Republic)