Absinthe, popularly known as wormwood spirit, is not only distinguished by its unique anise flavor but also by its light green color – hence the drink’s nickname, the Green Fairy (La Fée Verte). In addition to its intriguing color, absinthe has gained a magical aura thanks to its serving rituals using a special spoon and the myths surrounding its supposed hallucinogenic effects.
...Absinthe, popularly known as wormwood spirit, is not only distinguished by its unique anise flavor but also by its light green color – hence the drink’s nickname, the Green Fairy (La Fée Verte). In addition to its intriguing color, absinthe has gained a magical aura thanks to its serving rituals using a special spoon and the myths surrounding its supposed hallucinogenic effects.
The history of absinthe likely began in the 18th century, when a French doctor first started producing and prescribing it as a medicinal remedy. Its greatest popularity was also among the French, including writers and artists, who helped create the myths surrounding the drink. Rumors of hallucinogenic effects even led to absinthe being banned, a prohibition later lifted after the myths were scientifically debunked.
Absinthe is rarely consumed neat – it is far too strong for that. It is usually diluted with water and sugar, using the traditional serving ritual. About one-fifth of the glass is filled with absinthe. A special absinthe spoon with a sugar cube is placed on top of the glass. Cold water is then slowly dripped through the sugar from a carafe, producing a unique effect: the essential oils from anise and other herbs dissolve in alcohol but not in water. As water is added, these oils leave the solution, turning the drink milky white. At the same time, new aroma and flavor nuances emerge. This magical transformation is called in French louche. louche.
